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Steak and Onion Pie with Hot Water Crust Pastry
A classic British steak and onion pie made with a sturdy hot‑water‑crust pastry. Lean diced rump steak is simmered in beef stock with onions until tender, then encased in a buttery, flaky crust and baked to golden perfection. Served with a rich, glossy gravy.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can cause burns – handle the skillet with care
- • The pastry dough is hot when first mixed – avoid splashes
- • Use oven mitts when handling the hot pie tin
- • Sharp knives required for dicing onions and beef
- • Steam from the simmering stock can cause burns
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