Steak, Bacon & Cheese Pie
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Steak, Bacon & Cheese Pie
Recipe Michael Weldon
Ingredients
1kg chuck steak, diced
2tbs plain flour
4 rashers streaky bacon, sliced
1 onion, diced
2 garlic cloves, sliced
2 cups beef stock
sea salt
black pepper
Squeaky Gate extra virgin olive oil
4 sheets short crust pastry
4 sheets puff pastry
1 cup pizza blend cheese
2 tbs ketchup
2 egg yolks
large Raco saucepan
large Raco pie tin
Method
Heat a large saucepan over a medium heat. Dust the beef in plain flour. Add a drizzle of oil to the saucepan and add the beef, cook until its browned. Remove and reserve in a bowl. Add the bacon and onion, cook until the bacon is caramelized. Add the beef back into the pot along with the beef stock, ketchup, a pinch of salt and black pepper. Bring to the boil then reduce to the simmer and cook till the beef is tender. Once tender taste and adjust the seasoning if needed. Chill the filling in the fridge.
In a large Raco pie tin, combine the chilled pie mixture with the tomato sauce. Spoon into tin then top with pizza cheese. Brush the pastry with egg wash and top with the puff pastry, pinch the edges of the pastry to seal it. With the tip of a knife cut a couple of holes into the pastry to allow steam to escape. Egg wash the pastry and cook in a 180deg oven for 35-40minutes until the pastry is golden and puffed.
