Easy Rump Steak Gravy Pie With Shortcrust Pastry
The rich, beefy flavor of the rump steak pairs perfectly with the creamy swede filling and flaky crust
Equipment
Ingredients
- 900 g Rump Steak (Cut into small 2.5cm cubes)
- 3 Cloves of Garlic (Chopped)
- 2 tbsp Vegetable Oil
- 1 Onion (Chopped in food processor)
- 35 g Plain Flour
- 310 ml Beef Stock (or veggie stock)
- 3 tbsp Worcestershire Sauce
- 1 Swede (Chopped in food processor)
- 3 Carrots (Chopped in food processor)
- Salt and Pepper
- 2 Celery Sticks (Chopped in food processor)
Shortcrust Pastry
- 500 g Plain Flour
- 250 g Butter
- 6 tbsp Cold Water
- 1 Egg (Beaten - to brush the pastry)
Instructions
- Heat the oil in a large saucepan, and the onion and cook until soft but not coloured. Add the beef and garlic, and cook until browned. Add the flour and cook for 1 minute. Add the stock and Worcestershire sauce. Add the celery, carrots and suede. Mix through and add salt and pepper. Add more water if needed. Simmer gently for 1 hour.
- Meanwhile, make the pastry. In a bowl add the flour and butter. Rub the butter into the flour until it's like fine breadcrumbs. Add the water and mix until the dough comes together. Roll out onto a floured surface to about 1 cm thick. Invert the dish over the pastry and cut around the dish. Repeat for the other dishes.
- Spoon the meat mixture into the dishes. Top with shortcrust pastry and press firmly around the edges. Decorate with any leftover pieces and attached them with a brush of beaten egg. Pierce the middle of the pastry with a knife so the steam can escape. Brush the pastry all over with the beaten egg. Bake in the oven for 30 minutes until crisp and golden.
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Nutrition
Calories: 802kcalCarbohydrates: 61gProtein: 33gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 178mgSodium: 453mgPotassium: 810mgFiber: 4gSugar: 5gVitamin A: 4643IUVitamin C: 16mgCalcium: 91mgIron: 6mg
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