1 kg beef rump (cut into 4 cm cubes)
400 gms beef brisket
100 gms plain flour
40 gms butter
2 chopped white onions
3 chopped cloves of garlic
1 sprig of thyme
2 bay leaves
1 tbsp tomato paste
200 ml non-alcoholic red wine
1 l veal stock (store bought)
1 l chicken stock (store bought)
3 diced carrots
Salt to taste
Pepper to taste
500 gms all-purpose flour
500 gms butter (cut into small cubes)
250 ml water
5 gms salt
170 gms steak pie filling
1 egg yolk
200 gms Yukon gold potatoes
20 gms Salt
15 gms butter
15 ml heavy cream
5 gms white pepper powder
Red onion jam:
2 kgs red onions (thin sliced)
100 gms butter
2 tbsp olive oil
3 sprigs of thyme
1 l non-alcoholic red wine
400 ml red grape vinegar
400 gms soft brown sugar
15 gms salt
Making the filling:
1. Season the beef cubes with salt and pepper, and sauté in a pot.
2. In the same pot, add bay leaves, thyme, garlic, onions and carrots, and cook until the onions are translucent. Then add flour and sauté until the flour is cooked.
3. Once the flour is cooked, add tomato paste and cook for 2 to 3 minutes and deglaze with the non-alcoholic wine.
4. Reduce the non-alcoholic wine and then add veal and chicken stock.
5. Then braise for 2 to 3 hours and keep skimming the liquid continuously.
6. Once the meat is braised, check for seasoning and pass it through a colander over a bowl, to separate the filling and the liquid. Then cool down the liquid and you have a jus ready to serve with your pie.
Making the dough:
1. Grate the butter and put it inside the freezer.
2. After the butter is frozen, take a mixing bowl and add flour, salt and grated butter, and mix well.
3. Then add ice water as desired to the mixture to form a dough. Knead enough to form a uniform dough then put it inside the refrigerator for resting.
Note: Do not knead the dough for a long time, it will form gluten and the butter will melt and ruin the texture of your dough. Knead the dough as less and as gently as you can.
4. After the dough rests for about 20 to 30 minutes, take it out and roll it using a rolling pin then make a book fold and put it back inside the refrigerator again for 30 minutes.
5. After 30 minutes, roll into a sheet and fold again using the book fold method. Continue this process one more time then leave it in the refrigerator until the dough is chilled. Roll the dough into 2 mm thickness and then cool it in the refrigerator for the last time then the dough is ready to use.
Assembling and baking:
1. Cut the puff pastry with a round cutter. It should be approximately 25 cm in diameter for the base and 15 cm in diameter for the top.
2. Spray your pie mould with a cooking oil spray.
3. Then start to line up the base dough in the mould, slowly, making sure that there are no air bubbles.
4. After the base of the mould is lined with the dough, fill it with the steak pie filling and place the top part of the dough over the filling.
5. Then brush the egg wash on it and make a small hole in the center before baking.
6. Use your fingers to seal the sides of the pie and trim the dough using a knife if there is any excess dough.
7. Once the pie is ready, put it in the freezer for about 2 hours and then bake it at 180˚C for 30 minutes.
Making the red onion jam:
1. Take a thick bottomed pot and start to sweat the sliced onions on low flame with butter, olive oil, salt and thyme.
2. Once the onions are soft, increase the flame and add brown sugar, non-alcoholic wine and red grape vinegar.
3. Continue cooking, stirring continuously until all the liquid has evaporated then transfer into a container, cool down and it is ready to use.
1. Remove the pie from your mould and place it on top of a plate.
2. Form your jam into a quenelle and then place it on top of the pie and add a dollop of mashed potatoes on the side.
3. Keep the jus in a small saucepot and serve.
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