In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Star Beef Pie
Hello everyone,
It has been a month since I wished you all Ramadan Mubarak and as now you all will have enjoyed Eid Al Fitr 2024, it is appropriate for me to get back on track and share more delicious home cooked recipes for you to enjoy with family and friends.
This week it is about the main course, and my delightful recipe is for a Star Beef Pie. A delicious beef stew encased in a shortcrust pastry crust which is decorated in pastry stars. Delightful when served with creamy mashed potato and a vegetable of your choice. A great family main course and superb comfort food.
Enjoy!
Serves 6 | Preparation time: 30 minutes | Cook time: Stew – 2 hours, Pie – 1 hour + | Oven temp : 180ºC
INGREDIENTS
Beef Stew
- 900g braising steak – cubed
Seasoned Flour
- 2 tbsp plain flour
- Pinch sea salt
- Generous grind black pepper
Veggies & Other
- 2 tbsp extra virgin olive oil
- 2 large onions – chopped
- 150g carrots – peeled, top and tailed, cut into chunks
- 150g celery – washed, cut into large chunks
- 650ml beef stock – more if necessary
- 1 tbsp tomato puree
- 1 tbsp Worcester sauce
- 2 bay leaves
Pastry
- 350g plain flour
- 200g butter – chilled, cubed
- 1 whole egg + 1 tbsp water – beaten well
Decoration
- Pastry trimmings for star shapes
Egg Wash – beaten well together
- 1 whole egg
- Pinch of salt
INSTRUCTIONS
1. Season and flour the beef
In a bowl add flour and plenty of black pepper and a pinch of sea salt.
Add cubed beef and coat all the beef well with the seasoned flour.
2. Make beef stew
Heat the extra virgin olive oil in a large saucepan to a smoking heat.
Add the seasoned beef in batches, turning well so brown all over.
Remove from the pan with a slotted spoon.
Keep beef to one side to add later.
Now add the chopped onions. Soften.
Then replace the beef plus beef juices, carrots, celery and all the remaining ingredients.
Mix well and bring to a gentle simmer, cooking slowly for 2 hours or more, until the beef is tender.
Remove from the heat and allow to become cold in the pot.
3. Make pastry
Whilst the beef stew is cooking make the shortcrust pastry, either by hand or by machine i.e rub butter into flour.
Bind with beaten whole egg and water.
Wrap and chill in the fridge until required.
4. Assemble
Remove pastry from the fridge.
Cut in half.
Roll out one half to line the base of an ovenproof pie dish.
Fill with the beef stew.
Roll out the remaining pastry to cover the top of the filling.
Trim and any excess pastry from around the sides of the dish.
Make a small hole in the centre of the pie with the tip of a knife.
Make pastry star shapes for decoration with any spare pastry and cover the top.
Glaze heavily with egg wash and bake in a hot oven.
5. Bake
Cook in the oven for a good 40 minutes or so until pastry is golden brown and the pie very hot.
6. Serve!
Take to the table piping hot and enjoy with creamy mashed potato and vegetable of your choice.
JULES TIPS
This lovely pie can be made the day before or frozen ahead of time raw, if required. Defrost to cook and allow a longer cooking time.
This recipe fits a 28 cm x 24 cm pie dish.
