Steak, Caramelised Onion and Red Capsicum Mustard Pies
How to make Steak, Caramelised Onion and Red Capsicum Mustard Pies Recipe - I was first introduced to this pie in the early 2000s, when gourmet pies were becoming popular. It still sits among my favourite steak pies simply because of the tangy red capsicum mustard and the sweetness of the caramelised onion. Recipe From Dean Brettschneider
MAKES 4 INDIVIDUAL PIES
PASTRY:
1 quantity of Butter Puff Pastry
CARAMELISED ONION:
1 large onion, peeled
15g butter
10g soft brown sugar
FILLING:
50g butter
70g standard plain flour
350ml milk
1½ tsp mustard powder
1 tsp freshly ground black pepper
½ tsp salt
400g beef topside
80g Maille Provençale mustard
(with red capsicum and garlic)
2 small cloves garlic, peeled and crushed
120g chopped red capsicum
GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
Method:
Make Butter Puff Pastry ahead and rest it as required. Divide the pastry in half and roll one half out to 2–4mm thick on a lightly floured surface. Line four individual pie dishes with the pastry. On a lightly floured surface, roll out the other half of the pastry to 3mm thick and cut into four equal pieces for your tops. Lightly dust each disc with flour, put between plastic wrap, cover and place in the refrigerator until required.
To caramelise the onion, slice the onion and set aside. Melt the butter in a frying pan over a medium heat and add the sugar. Add the onion to the butter and sugar mixture, and allow it to soften and turn a light golden colour, stirring occasionally. This should take approximately 20 minutes. Remove from the heat and cool. Set aside until later. This can be made a day in advance and kept in the refrigerator.
To make the filling, place the butter in a saucepan and melt over a medium heat. Add the flour to the butter, and blend until a firm ball of dough is formed and the saucepan is left clean. Slowly add a little of the milk and mix in thoroughly. Keep adding small quantities of milk, mixing in each addition thoroughly to prevent
lumps. Once all the milk is added to make a runny sauce or roux, add the mustard powder, freshly ground black pepper and salt. Mix together and set aside until required.
Cut beef into cubes and cook in its own juices in a saucepan. Once the meat is cooked, add enough flour to soak up all the juices.
Heat the roux over a moderate heat, stirring constantly until it reaches a thick consistency. Add the Provençale mustard, garlic and capsi cum. Mix until all the ingredients are blended together.
Add some of the thick sauce to the meat, stir in and then mix the remainder of the sauce into the meat. Allow to cool or cover and place overnight in the refrigerator.
Place some beef filling mixture into each pie base and fill to threequarters. Add a layer of caramelised onion, then brush the edge of each pastry base with egg wash and place the pastry lid on top. Seal edges and trim away any excess pastry with a sharp knife.
Brush the top surface with egg wash. Rest for 1 hour (or longer) before baking.
Bake in a preheated 220°C oven for 30 minutes. Allow to cool in the pie dishes for 30 minutes, then remove and place on a cooling rack.
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