This is the perfect steak pie, the meat is so tender it just falls apart and the gravy is beautifully rich. The trick is in the slow cooking.
6 rump steaks, cut into cubes
1 pinch salt and pepper, to taste
1 tablespoon olive oil
1 onion, diced
2 glasses red wine
1 litre beef stock
2 egg yolks
500g puff pastry
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Directions Preparation:20min › Cook:3hours › Extra time:8hours › Ready in:11hours20min
Heat oven to 120 degrees C and warm a pie dish.
Heat olive oil in a frypan to high then quickly brown the steak cubes in batches; placing in pie dish once browned.
Mix onions with steak in the pie dish.
Add the wine to the frypan the steak was browned in and reduce by half; scraping all the steak bits and juices from the bottom of the frypan. Add beef stock to the wine then mix and heat through.
Add the stock and wine to the beef in the pie dish, cover tightly with foil and place in the oven for 2 hours checking and stirring occasionally.
Allow to cool then refrigerate overnight to let the meat soak in the juices from the gravy.
The next morning heat oven to 200 degrees C. Remove foil from pie dish and place in oven for 30 minutes. Add more stock if gravy is too thick or cornflour mixed first with cold water if it's not thick enough for you.
Roll out puff pastry and cover pie dish brush with egg yolk.
Return to oven and cook for a further 20 minutes or until pastry is as brown as you like it.