Beef Stew Pie with Homemade Puff Pastry
Nothing beats the rich, hearty flavours of a Beef Stew Pie wrapped in buttery, flaky homemade puff pastry. This dish combines slow-cooked, tender beef in a savory gravy with a golden, crisp pastry crust—perfect for a cozy family dinner or a special occasion.In this guide, you'll learn how to make the best homemade puff pastry and a deeply flavourful beef stew filling, creating a restaurant-quality pie at home.
Ingredients
For the Beef Stew:
- 500 g diced beef
- 2 tbsp plain flour
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery sticks, chopped
- 200 g mushrooms, sliced
- 500 ml beef stock
- 1 tbsp tomato puree
- 2 tbsp teaspoons Worcestershire sauce
- 1 tsp dried thyme
For the Puff Pastry:
- 250 g plain flour, plus extra for dusting
- 250 g unsalted butter, chilled and cubed
- 150 ml cold water
- Pinch of salt
Instructions
Prepare the Beef Stew:
- Toss the diced beef in plain flour, salt, and pepper.
- Heat vegetable oil in a large pot over medium heat. Brown the beef in batches, ensuring each piece is well-seared. Remove and set aside.
- In the same pot, add the onion and garlic, cooking until softened.
- Add the carrots, celery, and mushrooms, and cook for an additional 5 minutes.
- Return the beef to the pot and stir in the beef stock, tomato puree, Worcestershire sauce, and dried thyme. Season with salt and pepper.
- Bring to a boil, then reduce the heat and let it simmer gently for about 1.5 hours, or until the beef is tender and the sauce has thickened.
Make the Puff Pastry:
- In a large bowl, mix the flour and a pinch of salt. Add the cubed butter and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs
- Gradually add the cold water, mixing with a knife until the dough starts to come together. Be careful not to overwork it.
- Wrap the dough in cling film and chill in the fridge for 20 minutes.
- On a floured surface, roll the dough into a rectangle. Fold the top third down and the bottom third up, as if folding a letter. Rotate the dough 90 degrees and repeat this rolling and folding process three more times, chilling for 15 minutes between each turn. This method, known as laminating, creates the flaky layers that puff pastry is famous for.
Assemble the Pie:
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6.
- Roll out two-thirds of the puff pastry on a floured surface and use it to line the base and sides of a pie dish.
- Pour the beef stew into the pastry-lined dish.
- Roll out the remaining pastry to create a lid. Place it over the stew, trimming any excess and pressing the edges to seal. Make a small slit in the centre to allow steam to escape
- Bake for 30-40 minutes or until the pastry is golden and crisp.
Serve:
- Allow the pie to cool for a few minutes before serving hot with your choice of vegetables or a fresh green salad.
Nutrition
Calories: 474kcal | Carbohydrates: 48g | Protein: 35g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 252mg | Potassium: 254mg | Fiber: 3g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
