Hello again .
My name's John .
I'm a retired cook from the northeast of England in the UK .
And welcome to my latest video recipe .
And in this one I'll be making our very popular , mouthwatering individual steak pie recipe .
It really is very easy to make , and also I'll be using my very convenient and simple hot water crust pastry method once more .
You can view the ingredients list and full written method for this recipe on the recipe page on the Channel's website .
I'll leave a link in the description under the video , or you can click on the eye icon top right of the screen to take you directly to the recipe page .
And I'd like to thank the Patreon and PayPal supporters for their very kind help .
I'll be doing the shout out and name Splash a little later in the video .
OK , let's get on with today's recipe .
OK , I'll start by getting the pie filling onto cook .
Pour the 570 mils .
That's one pint of beef stock into a pan on a medium heat .
If you have natural beef stock , that's great .
I don't So I'm using two of these Oxo cubes you can use any beef stock cubes that's available in your part of the world .
Now , while that's heating up , I'll start cutting the meat for this recipe .
I'm using this quite cheap but lean stewing or casserole beef .
Now , if you want to add extra flavour to these pies and make the filling go further , you can add kidney and an onion .
But I'm keeping mind plain and simple with just beef .
First , cut the meat into strips and then cut those into small cubes about 12 millimetres .
And that's about half an inch right .
Nothing too complicated so far .
Now let's move back to the stove , and all you do now is simply place the meat into the simmering stock and give it a good stir .
Now you've got to be careful with the seasoning .
Like I said earlier , I'm using stock cubes in mine , which do contain quite a bit of salt .
And also I'll be using gravy Granules to thicken the finished filling and that also contains salt .
And don't forget the salt in the pastry , too , so there's actually no need to add any extra salt to this meat at all .
You can , of course , add white or black pepper if you wish , but all I'm adding to mine is these two bear leaves .
Now these are a wonderful flavour to the beef .
OK , I'll stick the lid on and let that slowly simmer for 1.5 to 2 hours .
Right While the meat is cooking , I'll move on to making the pastry .
Pour the water into a small pan and bring it to a simmer .
Now add the salt to the flour .
Place the butter and fat into the hot water and stir until it melts .
Make a well in the flour and add the hot liquid .
Using my trusty wooden spoon handle , I'll bring it all together .
Once it all together , scrape down the sides of the bowl .
Now tip the door onto a flowered surface and fold it all together into a smooth bowl .
Try not to over mix at this stage .
Incidentally , this is exactly how you make pastry for your traditional pork pies .
I do have a two part video on how to make pork pies .
I'll leave links in the description box below the video .
If you're interested in making those right , this pastry is way too hot and soft to use at the moment , so I'll cut it into two pieces , one large one for the base of the pies and a smaller one for the tops .
Now I'll wrap them in cling film or plastic food bags and get them into the fridge for at least two hours .
Now this pastry can be made well in advance or even the day before right back to the stove .
To prepare the filling .
First , remove the two bay leaves .
They've done their job .
Now the meat has been slowly simmering for about 1.5 hours , and it's very tender and starting to break down a little .
This is exactly what we want .
Now , carefully ladle off half of the stock into a jug .
This will be used to make the gravy , and I'll show you how to do that a little later on in the video .
Once the level of the stock reaches the top of the meat , stop there to thicken .
And to add more flavour to this beautiful steak pie filling , I'll be using 20 grammes .
That's 1.5 tablespoons of these beef gravy Granules .
If you don't have gravy Granules where you live , you can use a little corn flour .
Or you may know that as corn starch in a little cold water to thicken it .
But the gravy Granules give this filling that dark , rich appearance .
Now give that a good stir until yours resembles the same consistency as mine .
Here , in a video not too runny and not too thick .
Now cover the pot and let it completely cool .
A good way of quickly Cooling something down like this is to float the pan in a sink of cold water back to the pastry .
Now these are the small little pie tins that I'll be using .
They're an ideal size for these pies , and I'll be making four of these .
By the way , I'll leave a link in the description box below for all the dimensions .
Now you need to grease these tins .
I like to use a little lard to grease mine , but you can use butter , shortening or even a little oil to grease yours right on to rolling out the pastry .
Take your pastry from the fridge now on a flowered surface , roll the larger piece until it's around four millimetres or 3 16 of an inch thick .
A good way of getting a uniform thickness in your pastry is to use these pastry guide sticks .
They work great .
If I can get hold of some , I'll get them onto the website shop .
But with a little imagination , I'm sure you can come up with a version of your own right .
That's the pastry rolled , so I'll cut out the circles for the base of the pies , so you'll need to find something a bit larger than the tins that you're using .
I'll just make sure I can get all four out of this piece , right ?
That's the base done , so I'll set those aside for now .
Now roll out the pastry for the lids of these pies , and in this video I'll be using this smaller bowl to cut those out right .
That's all the pastry ready to go ?
Don't forget .
Any pastry you have left can be rolled up and frozen for your next recipe , right ?
I'll have a little clean up and then I'll be back to put these beautiful pies together .
OK , place your pastry base in the centre of the tin and gently press it down right to the bottom corners .
Make sure you don't have any air pockets in the bottom .
And for those girls and guys with long , fashionable nails , you can use a little piece of pastry to push it down .
And for those who are not sure where the corner of the tin is , I'm referring to this part where the bottom meets the sides .
It's important to get the pastry right down into it .
Make sure you have a lip of pastry all around the edges shown OK .
Time to fill these cases with the meat .
Spoon this delicious filling into each pie base right to the top .
Gently compact in it , so there are no gaps or air pockets in the filling at all right , that's each pie case filled for the egg wash .
Crack a small egg into a suitable container and add a dash of milk and whisk thoroughly until it's nice and smooth and runny .
Now , before going any further , preheat your oven to 100 and 70 Celsius .
That's 3 40 F or gas mark .
Time to put the lids on .
Now brush a little egg wash all around the rim of the pie , being careful not to get any egg wash between the pastry and the sides of the tins as this may make the pie stick as it bakes in the oven .
Now place the lid on and gently press it down all the way around .
Now trim the edges together all the way around as Sean .
Now this takes a little practise , but once you've done one or two , you'll pick it up very easily , right .
Get yourself a small knife and cut two vent holes in each pie as shown .
Once all four pies are done , place them on a baking tray .
Now give each pie a good coat of the egg wash .
Once again being very careful not to get any on the tin , make sure that your vent halls are not blocked with the egg wash .
That there's nothing worse .
By the way , I do get asked quite a lot in the comments .
If there's an alternative to eggs in the egg wash , as many people can't have them , you can't use plain milk instead of the egg .
The colour will be a bit flat and there'll be no shine , but it will work now .
Place them in the preheated oven .
I like to place mine near the bottom of the oven with the bottom element turned on .
This ensures that the bottom of the pastry is well cooked as you'll see a little later in the video .
Now set your timer for 45 minutes .
And while those are baking , I hope you don't mind if I give my two recipe books a bit of a plug .
The books have lots of our favourite , easy to follow recipes from our work kitchens in them .
Both books are available in the website shop , along with lots of other equipment I use in the videos and by popular demand .
The skeleton style oven gloves will soon be available , too .
Just click on the eye icon top right of your screen , and that will take you directly to the website shop , right , making time up so I'll get them out now .
No oven runs exactly at the correct temperature , so if yours is looking a little underdone , just give them a little longer .
But keep an eye on them .
And as you can see , mine are looking fantastic .
So I'll leave them on a wire rack for about 10 minutes , and when I come back .
I'll pop on out of its tin and show you the inside and , as always , have a little taste .
OK , as promised , I'll show you how to make this delicious , beefy gravy .
First , add the stock to a small saucepan .
Now add a couple of small knobs of butter .
This will give the gravy a nice glaze .
I'll bring that to a simmer Now for a thickening agent , mix a heaped teaspoon of corn flour .
You may know that as corn starch in a little cold water .
Now add the corn flour mixture to the gravy and whisk .
And if you don't like your gravy too thick , just add a little of the corn flour mixture a bit at a time until you reach the thickness that you like .
Now to cook the flour taste off .
Just let it simmer for about five minutes .
OK , these have been resting for a few minutes now , and they're still pretty hot and it's come out of the tin very easily .
And as you can see , the bottom is well cooked .
OK , I'll cut this beauty open and just look at that mouthwatering , moist filling .
OK , I'll add a little of that rich beef gravy , and they smell absolutely delicious , by the way .
And here I go and , oh yes , absolutely delicious .
And if you follow my recipe carefully , this will probably be the best pie you've ever tasted .
And I'm not joking .
And this is how we serve this meal from our work kitchens with chips or mush and peas , with a good drizzle of that rich , beefy gravy and definitely a big thumbs up for another great pie recipe .
And as promised at the beginning , here is the latest list of my Patreon and PayPal supporters , and they are .
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And in the meantime , here's a few of my other videos and playlists that you may want to watch so until the next time , be safe in your kitchen and bye for now .