Thursday, 8 March 2012
SW friendly Steak & Mushroom Pie
Hello my lovelies,
It's national pie week and Mr Tramp is pining for his weekly pie treat at work so I have come up with the following moderately low syn pie.
Prep - 5 minutes
Cooking - 1hr 20 (ish)
Syns - 4.5 per person (1.5 syns cornflour and 3 syns per sheet pastry)
400g very lean braising steak / stewing steak
Mushrooms - as many as you prefer
1 level tbsp cornflour (3 syns per tbsp)
Herbs of choice
Salt & pepper
2tsp Mustard powder
1/2 pint beef stock (syn free if made with bovril)
1/2 pint water
2 sheets of jus-rol filo pastry ( if you have syns to spare and like a really crispy topping, you can add extra sheets but amend the syn value accordingly)
1 egg, whisked
To serve - potatoes and veg of your choosing.
Preheat the oven to 200 degrees
- Slice an onion and fry until almost translucent, add the mushrooms and fry together on a low heat.
- In a bowl, combine the cornflour, seasoning and mustard powder and coat the steak
- Add the steak to the onions and mushrooms and fry on a moderate heat until the flour browns on the outside of the meat. Don't worry if the flour sticks to the bottom of the pan, this will add extra tastyness to the gravy!
- Add the herbs and stock plus about 1/2 pint of water. Bring to the boil and then simmer on a medium -low heat for up to an hour, or until your meat is cooked through and tender.
- Once cooked, transfer to your pie dish. This can either be a large one or smaller individual ones. Up to you.
- Lightly brush the 2 sheets of filo pastry with the egg wash and drape over the top of the filling making sure it's all covered up. It doesn't matter if it lies on top of the gravy and looks a bit too soggy in the middle, trust me it WILL crisp up on cooking!
- Put the pies in to the middle of the hot oven and bake for 20 minutes or until the pastry has become brown and crisp in the middle
Of course I made my filling with steak, you could easily change it for a 'creamy' chicken filling, a mince beef filling or even a fish pie filling! If you were using a filling that doesn't rely on having a nice thick beefy gravy, you can omit the cornflour and save a syn.
And here we go… a picture of a half devoured pie! Tastes nicer than it looks!