Steak and Onion Pie with Hot Water Crust Pastry

Ingredients

• 250 ml Water (cold, for pastry dough)
• 1 tsp Salt (fine sea salt for pastry)
• 300 g All-Purpose Flour (for hot‑water‑crust pastry)
• 100 g Unsalted Butter (cut into cubes)
• 100 g Lard (or vegetable shortening)
• 600 g Lean Rump Steak (trimmed of fat, diced 1 cm cubes)
• 2 Large Onion (about 300 g, diced)
• 2 tbsp Vegetable Oil (for frying)
• 570 ml Beef Stock (natural or from stock cubes)
• 1 tsp Black Pepper (freshly ground)
• 2 tbsp Cornflour (for thickening filling)
• 2 tbsp Cold Water (for slurry)
• 1 Egg (small) (beaten for egg wash)
• 1 tbsp Milk (for egg wash)
• 1 tbsp Butter (for gravy shine)
• 1 tbsp Cornflour (gravy) (extra for gravy)
• 2 tbsp Water (gravy) (for gravy slurry)

Instructions

1. Make the hot‑water‑crust pastry dough

   Place 250 ml water in a small pan, bring to a simmer, add 1 tsp salt, then stir in 100 g butter and 100 g lard until melted. In a mixing bowl combine 300 g flour and make a well, pour the hot liquid into the flour and stir with a wooden spoon until a shaggy dough forms. Finish with a bench scraper, then turn onto a floured surface and knead briefly into a smooth ball, being careful not to over‑mix.

   Time: PT15M

2. Chill the pastry

   Wrap the dough in cling film, place in a sealed bag and refrigerate for at least 2 hours until firm.

   Time: PT2H

3. Dice the onions and beef

   Using a very sharp chef’s knife, dice the two onions and trim any visible fat from the 600 g rump steak, then dice the meat into 1 cm cubes.

   Time: PT10M

4. Brown the beef

   Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat. Add the diced beef and fry, stirring occasionally, until the pieces are browned on all sides (about 5 minutes).

   Time: PT5M

5. Cook the onions

   Add the diced onions to the skillet with the beef and continue to fry, stirring, until the onions are soft and translucent (5‑6 minutes). Season with salt and 1 tsp black pepper.

   Time: PT6M

6. Simmer the filling

   Transfer the meat and onion mixture to a saucepan, pour in 570 ml beef stock, bring to a boil, then reduce heat and gently simmer, covered, for at least 1 hour until the beef is tender.

   Time: PT1H

7. Cool the filling

   Remove the saucepan from heat. To cool quickly, place the pan in a shallow sink of cold water for about 15 minutes until the mixture is cool enough to handle.

   Time: PT15M

8. Thicken the filling

   Mix 2 tbsp cornflour with 2 tbsp cold water until smooth, then stir the slurry into the cooled filling. Return to low heat and cook, stirring, for 5 minutes until the sauce thickens.

   Time: PT5M

9. Prepare egg wash

   Crack the small egg into a bowl, add 1 tbsp milk, whisk until smooth and runny.

   Time: PT2M

10. Roll out and line the base pastry

    Flour a work surface, roll the larger chilled pastry piece into a circle large enough to line a 9‑inch pie tin. Gently lift the dough, drape over the tin and press into the corners, trimming excess. Ensure the dough reaches all corners to prevent gaps.

    Time: PT15M

11. Add the filling

    Spoon the cooled, thickened beef‑onion filling into the pastry‑lined tin and level the surface.

    Time: PT2M

12. Cover with top pastry and finish

    Roll out the smaller pastry piece, place over the filling, brush the edges with egg wash, press gently, then crimp the edge all around. Trim any excess, brush the entire top with egg wash and cut a few vent holes.

    Time: PT10M

13. Bake the pie

    Preheat the oven to 170 °C (340 °F, gas mark 3). Place the pie on the middle rack and bake for 50 minutes until the crust is golden and the filling is bubbling.

    Time: PT50M

    Temperature: 170°C

14. Make the gravy

    Pour the reserved stock (about 285 ml) into a small saucepan, add 1 tbsp butter and bring to a simmer. Mix 1 tbsp cornflour with 2 tbsp water, stir into the simmering stock and cook 2‑3 minutes until glossy and thickened.

    Time: PT5M

15. Serve

    Allow the pie to rest 5 minutes, then remove from the tin using a plate to flip if desired. Slice and serve with the prepared gravy.

    Time: PT5M

Nutrition Facts

Calories

233

Protein

20 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: plain flour
• Instead of Unsalted Butter: margarine
• Instead of Lard: vegetable shortening
• Instead of Lean Rump Steak: lean beef chuck
• Instead of Vegetable Oil: any neutral oil
• Instead of Beef Stock: homemade beef broth
• Instead of Cornflour: arrowroot powder
• Instead of Milk: water

Equipment Needed

• Small saucepan
• Large skillet or frying pan
• Mixing bowl
• Wooden spoon
• Bench scraper / ball scraper
• Rolling pin
• Pie tin (9‑inch)
• Oven
• Whisk
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Cooling rack (optional)
• Plate for flipping (optional)

Critical Steps — Do Not Skip

• Making the hot‑water‑crust pastry dough without over‑mixing
• Chilling the pastry to achieve a workable texture
• Simmering the beef until tender (minimum 1 hour)
• Rolling the pastry to fit the tin without tearing
• Crimping the edges tightly to prevent leakage
• Baking at the correct temperature (170 °C) for the full 50 minutes

Chef Tips from the Video

• For an extra flaky crust, brush the top with melted butter instead of egg wash just before baking
• Use a light hand when crimping – a gentle pinch creates a decorative edge without tearing the dough
• If you prefer a richer gravy, finish with a splash of cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The pastry dough can be prepared up to 2 days ahead and kept refrigerated
• The beef‑onion filling can be made a day ahead; cool completely and refrigerate
• Extra pastry scraps can be rolled, wrapped and frozen for future use