Description
This classic Australian Steak and Onion Pie features tender slow-cooked chuck steak simmered with onions, garlic, and a rich blend of tomato paste, BBQ sauce, Worcestershire sauce, dark ale, and beef stock. The filling is thickened with a savory mushroom sauce and encased in a flaky combination of short crust and puff pastry, baked to golden perfection. Perfect as a hearty meal that intensifies in flavor when prepared a day ahead.
Ingredients
Scale
Steak And Onion Filling
- 1 kg (2.2 lbs) chuck steak, beef fat trimmed, cubed into 3cm pieces
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup (60 g) extra virgin olive oil
- 2 garlic cloves, minced
- 2 large brown onions, finely chopped
- 1/4 cup (60 g) tomato paste
- 1/4 cup (60 g) BBQ sauce
- 2 tbsp (40 ml) Worcestershire sauce
- 3 1/2 cups (750 g) vegetable or beef stock
- 1 cup (250 g) dark ale
- 1 beef bouillon cube
- 1/4 cup (62 g) unsalted butter
- 1 cup (95 g) mushrooms, washed, dried and sliced
- 1/4 cup (40 g) all-purpose flour, plus extra to dust
Pastry
- 2 sheets frozen short crust pastry, partly thawed
- 2 sheets frozen puff pastry, partially thawed
Egg Wash
- 1 egg, lightly beaten
- 1 tbsp (20 g) milk
- 2 tbsp black sesame seeds (optional)
Instructions
- Make Meat Filling: Remove the beef from the fridge 30 minutes before cooking to reach room temperature. Season the chuck steak cubes with salt and pepper in a large bowl, tossing to coat evenly.
- Brown the Beef: Heat half of the olive oil in a large heavy-based ovenproof pot over medium-high heat. Add beef in three batches to avoid overcrowding and brown all sides, about 3 minutes per batch. Remove browned beef from the pot and set aside. Wipe off any burnt bits from the pot with paper towel.
- Cook Onions and Garlic: Reduce heat to medium. Add the remaining oil, then add the finely chopped onions and minced garlic. Stir and cook until onions are slightly browned, about 1 minute.
- Add Sauce Ingredients: Stir in tomato paste, BBQ sauce, Worcestershire sauce, 2 1/2 cups (625ml) of the stock (reserve the rest), dark ale, and browned beef. Crumble the beef bouillon cube into the pot and stir until mixed well.
- Slow Cook the Filling: Bring the mixture to a boil, then cover with lid and place the pot in the preheated oven (180°C fan-forced / 200°C non-fan). Bake for 1 1/2 hours or until the beef is tender and falling apart.
- Prepare Mushroom Sauce: In a medium skillet, melt the unsalted butter over medium heat. Add sliced mushrooms and cook for about 2 minutes until softened but still with a slight bite. Stir in the flour and cook briefly; the mixture will look dry.
- Add Stock and Thicken Sauce: Gradually add the remaining reserved stock in four parts, stirring continuously to create a smooth, thick sauce.
- Combine Mushroom Sauce with Beef: Remove beef pot from oven and place on stovetop over medium heat. Add the mushroom sauce and stir thoroughly to combine. Cook for 10 more minutes until the sauce thickens and the beef is very tender.
- Cool the Filling: Remove from heat and allow the filling to cool completely to room temperature. It’s best to make the filling a day ahead and refrigerate to let flavors meld and ensure the pastry does not melt during assembly.
- Prepare the Pie Crust: If filling was refrigerated, let it sit at room temperature for 30 minutes before use. Preheat the oven to 180°C fan-forced (200°C non-fan). Dust a workbench with flour and place two sheets of short crust pastry atop each other. Roll gently to adhere the sheets, then roll out and line a 22cm (9-inch) pie dish with the combined pastry sheets.
- Fill the Pie: Spread the cooled meat filling evenly over the pastry-lined dish.
- Add Puff Pastry Top: Repeat the rolling technique with the puff pastry sheets and cover the pie. Crimp edges with a fork and trim excess pastry with scissors. Cut an ‘X’ in the center of the puff pastry to allow steam to escape during baking.
- Apply Egg Wash and Bake: Whisk together the egg and milk. Brush this egg wash over the puff pastry top. Sprinkle with black sesame seeds if using. Bake the pie in the preheated oven for 1 hour or until the pastry is golden and the filling is hot.
- Rest and Serve: Allow the pie to cool for 10 minutes before slicing. Serve with tomato sauce for a traditional Australian experience.
Notes
- Storage: Store baked pie in an airtight container in the fridge for up to three days.
- Freezing: Wrap pie in foil and plastic wrap, freeze for up to two months.
- Reheating: Remove plastic wrap and reheat in a fan-forced oven at 180°C for about 20 minutes or until heated through.
- Dark Ale Substitute: Use extra vegetable or beef stock if avoiding alcohol; dark ale enhances flavor and tenderizes the beef but alcohol cooks off during cooking.
- Beef Bouillon: Optional; can omit and add 1/2 tsp salt if unavailable.
- Filling Preparation: Best made a day ahead to cool filling fully and allow flavors to develop; prevents pastry from melting.
- Browning Meat: Brown meat in batches to avoid overcrowding and improve flavor and texture.
- Checking Beef Tenderness: Beef is ready if it breaks apart easily when pressed with a wooden spoon against the side of the pot.
- Mushroom Sauce: Ensures mushrooms maintain texture and thickens the pie filling.
- Cutting ‘X’ on Pastry: Allows steam to escape and prevents filling spillage during baking.
- Serving Suggestion: Serve with tomato sauce for the most authentic flavor experience.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
