Steak and Onion Pie
Tender braised beef and sweet caramelised onions in rich gravy, encased in crisp pastry. A classic bakery staple across Tasmania.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •large saucepan
- •22 cm round pie dish
- •wooden spoon
- •pastry brush
- •rolling pin
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 34 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Heat one tablespoon of oil in a large saucepan over medium-high heat.
- 2
Brown the diced beef in batches until well caramelised on all sides, then remove to a plate.
- 3
Add the remaining oil and sliced onions to the pan, cooking over medium heat until soft and golden brown.
- 4
Return the beef to the pan and stir in the plain flour to coat the meat evenly.
- 5
Pour in the beef stock, Worcestershire sauce, tomato paste, and thyme, stirring well to lift any browned bits.
- 6
Simmer uncovered over low heat for 50 minutes until the beef is tender and the gravy is thick.
- 7
Cool the filling completely to room temperature before assembling the pie.
- 8
Preheat your oven to 200 degrees C fan-forced and grease a 22 cm round pie dish.
- 9
Line the base and sides of the dish with shortcrust pastry, trimming any excess pastry.
- 10
Spoon the cooled beef filling into the pastry shell.
- 11
Top with puff pastry, crimp the edges together firmly to seal, and cut two steam vents in the top.
- 12
Brush the top pastry with beaten egg and bake for 30 minutes until deep golden and bubbling hot.
Chef's tips
Always cool the filling completely before filling the pastry to avoid a soggy bottom crust. Using shortcrust pastry for the base and puff pastry for the lid replicates traditional Australian bakery pies.
Ingredient substitutions
- beef chuck steak → gravy beef or blade steak
- puff pastry top → shortcrust pastry lid
Storage
Store leftover baked pie in an airtight container in the fridge for up to three days.
Reheating
Reheat pie slices in a preheated oven at 180 degrees C for 15 minutes until heated through and crisp.
Common mistakes to avoid
- •Adding hot filling directly to raw pastry, which melts the fat and makes the base soggy.
- •Rushing the onion cooking stage instead of letting them deeply caramelise for sweetness.
- •Forgetting to cut steam vents in the pastry lid, which can cause the crust to crack unevenly.
Serving suggestions
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