Easy steak & mushroom pie (2024)

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Easy steak & mushroom pie (5)

Good Food Magazine

July 2024


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reader offer Set your table for six with this elegant and traditional cutlery set good FOOD HOLIDAYS Madeira’s lush landscapes and Porto’s timeless charm Grow your own fruits Harvest fruit you’ve grown yourself even if you don’t have a garden Enjoy a seaside getaway at Rick Stein’s St Petroc’s in Padstow This two-night foodie escape includes a seafood dinner, champagne lunch, bottle of wine and signed copy of Rick Stein’s latest book


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Easy steak & mushroom pie (2024)


How to make a steak pie without a soggy bottom? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

Which is the best steak for pies? ›

Like a classic beef stew recipe, the best beef for steak pie is beef chuck, aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie.

Why is my steak pie chewy? ›

Cut of Meat: Not all cuts are made equal. Some parts of the cow are more prone to being chewy because of their muscle structure. Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy.

What makes meat pie hard after baking? ›

There are several reasons why pie crust can become hard. You don't have a great recipe. Pie crust needs a ratio of 3 parts flour, 2 parts butter, 1 part water, all ice cold, plus a pinch of salt and a tablespoon of sugar. Ratios are by weight, not volume.

How do you get a crispy crust on the bottom of a pie? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

How to keep the bottom crust of a pie from getting soggy? ›

Often, blind-baking solves this problem. If you're making a single crust custard-filled pie, like a pumpkin pie, bake the pie dough first before adding filling to allow some of the moisture in the crust to evaporate. You can also totally blind-bake fruit pies.

How do you keep the bottom of a steak pie from getting soggy? ›

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

What is the best thickener for meat pies? ›

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Can you put puff pastry on the bottom of a pie? ›

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

How do you thicken steak pie filling? ›

How can I thicken my steak pie filling? If your steak casserole mixture needs to thicken up before you add it to the pie dish, simply add a teaspoon of plain flour, stir into the steak mix, and see how the mixture looks. Add flour slowly, one teaspoon at a time, until your mixture starts to thicken up.

Do you put tin foil over steak pie? ›

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

What is the best ale to use for steak and ale pie? ›

To be honest, as long as you're using a proper ale rather than an industrially-produced lager, any ale will work quite well. You're best bet is to pick something dark and sweet, but not a very heavy stout, which can add a bitter flavour – a porter fits nicely.

What is one thing you should not do when making pie crust? ›

The Most Common Pie Crust Mistakes (And Ways To Avoid Them)
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

What ingredient makes pies tough? ›

Tough pie crusts are typically the result of working the dough too much (again, gluten).

How do you make sure the bottom of a meat pie is cooked? ›

Blind bake pie crust – Whether using store bought or homemade shortcrust pastry, it needs to be blind baked to ensure the base doesn't go soggy once filled with the pie filling.

How to keep the bottom of beef wellington from getting soggy? ›

To prevent a soggy bottom on your Beef Wellington, make sure your duxelle is cooked well to let the mushrooms release all their moisture. Also, the prosciutto will help to act as a barrier to keep the liquids inside. Brushing an egg wash on the inside of the pastry can also help form a barrier while it cooks.

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