Spicy Joes Steak Pie With Suet Crust
You just can’t beat a lovely pie to look forward to and this becomes even more obvious if the pie in question has a beautiful suet crust. There’s just something about the bouncy, airy suet crust that turns it into something rather special.
FOR THE FILLING
500g Braising Steak, cubed
1 large Onion, finely diced
2 Carrots, finely diced
2 sticks Celery, finely diced
a few Mushrooms, finely diced
1 tbsp Tomato puree
1 level tbsp Flour
Good Beef Stock
FOR THE PASTRY
375g Self-Raising Flour
Spicy Joes Mixed Herb Blend
Heat some oil in a heavy pan, and saute the onion, carrot, celery and mushroom for 15 mins, until softened and slightly caramelized.
Add the braising steak and give the whole thing a good stir, browning the meat. Add a shake of Worcester sauce, a good grind of pepper and the tomato puree, then a level tablespoon of flour, and mix well.
Finally add enough beef stock to cover, bring to the boil and then simmer for an hour or so.
Transfer the filling to a large pie dish.
In a large bowl, mix the self raising flour and the suet, adding salt and pepper and a teaspoon of Spicy Joes Mixed Herb Blend
Gradually mix in enough cold water to form a soft, slightly sticky dough. Leave to stand for five minutes.
Roll out the pastry to an even thickness, then place over the pie dish and brush with a little milk.
Bake the pie at 180C for 30-40 minutes, until the pastry is golden brown, and let the pie stand for 10 minutes before serving.