How To Cook A Steak Pie With Puff Pastry - How To Cook. Wet the edge of the dish, and stick the edges of the pastry to it. Oil, puff pastry, onion, freshly ground black pepper, plain flour and 4 more chef judy joo’s galbi steak pie inside hook mirin, egg, garlic,.
Stir in the mushroom gravy mix and 1 cup of water. Make your puff pastry and then cut a piece off and roll it out into a rectangle. Make slits in the pastry with a knife, for the steam to escape during cooking, and brush the pastry with a. Turn heat to low, and simmer for 20 to 30 minutes. Wet the edge of the dish, and stick the edges of the pastry to it. On a floured surface, roll out your pastry a little larger than your pie dish (to allow for shrinking.) place the pastry on top of your pie dish. Heat up the oil in a large pan, add the beef arranged in one single layer, and brown on both sides. Put some filling on to one half of the pastry and leave a border round the puff pastry for when you seal the filling in. Brush with a beaten egg or milk to help the pastry brown. Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
Melt the butter in a large frying pan, then add the mushrooms. Add the sliced onions, herbs. Finally add herbs and bay leaves. Ladle the steak and kidney mixture out of the pressure cooker into a large pie dish and allow to cool. Heat up the oil in a large pan, add the beef arranged in one single layer, and brown on both sides. Cut the beef steak into large chunks and sprinkle with 1/2 tsp of salt and pepper. Preheat the oven to 200c/180fan/400f. Remove from the pan, and in the same pan, add the butter and allow it to melt. Add beef stew meat, and cook until browned on the outside. When you are ready to bake the pie, preheat the oven to 220c and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden. 350 ml (1 ½ cup) doom bar ale.
