Minettes Gourmet Short Crust Pastry Pie



340g (12oz) of shortcrust pastry (we will be sharing our very own short crust pastry tomorrow).


2lb of rump steak, cut small and remove fat

200ml of beef stock

3oz butter

1 onion, chopped

2 tbsp of corn flour

Sprinkle Minettes Gourmet Steak and Beef Dry Marinade

1 clove of garlic, crushed

8oz of mushrooms, sliced

Parsley and rosemary 

Glaze with one beaten egg



Heat half of the butter in a frying pan and gently fry the onion and garlic on a medium heat.

Coat the steak and the kidney in the flour seasoned with Minettes Gourmet steak and beef marinade.

Fry until the steak until browned on all sides and transfer to a large casserole dish.

When you have finished browning the meat, pour the stock into the frying pan and bring to the boil. Ensure that all the crusty bits from the side of the pan are included in this mixture.

Pour into the casserole dish over the meat and make sure to stir with a spoon so all of the Minettes Gourmet Dry Marinade is evenly distributed. Taste and add more of our spices if needed.

Heat the remainder of the butter in the frying pan and add the cut mushrooms. Fry gently and then add to the meat and stock together with the the rosemary and parsley.

Cover the casserole dish with a lid and cook in a preheated oven set at 150°C (300°F) for approximately 2 hours.

Remove from the oven and allow to cool for 20 minutes.

When the filling mixture has cooled, to your taste, transfer to a pie dish.

Roll out the pastry so that it covers the pie dish and add 1 inch (2.5cm).

Dampen the edge of the pie dish with water and cut the 1-inch of pastry from the larger piece. Arrange the pastry strip to the edge of the pie dish and gently press down.

Arrange the pastry lid on top and press down the edges of the pastry lid onto the edging.

Make a small hole in the top of the pastry so that steam will be allowed to escape during cooking.

Brush with the beaten egg.

Place into a hot oven at 190°C and bake for 15 minutes.

Reduce the temperature to 170°C (325°F) and continue to bake for a further 45 minutes.

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