Excellent beefsteak pie from Tried, Tested and True: Stories and Recipes Celebrating the Traditions
Like many home cooks today, I had never cooked with suet (a type of beef fat) until I made this recipe. But suet is making a comeback, and it can be sourced from most quality butchers if you give t...
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Cooking tools:
- Pie dish
- Rolling pin
- Mixing bowl
- Oven
- Chef's knife
- Cutting board
Ingredients
- 90 g butter, chopped
- ½ teaspoon salt
- 185 ml (¾ cup) cold water
- juice of ½ lemon
- 450 g (3 cups) plain flour, plus 1 tablespoon extra
- 1 medium tomato, chopped
- ¼ teaspoon salt
- 1 teaspoon thyme leaves
- 1 tablespoon finely chopped curly-leaf parsley
- 600 g topside steak, thinly sliced
- 230 g fresh suet
- 20 g butter
- 3 tablespoons plain flour
- 1 egg, lightly beaten
- 1 teaspoon finely chopped marjoram or oregano
- 80 ml (⅓ cup) beef stock (approximately)
- freshly ground black pepper
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