Ingredients with Measurements:
- 1 lb. sirloin steak, cut into small pieces
- 1 can of oysters, drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup beef broth
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried sage
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the steak pieces to the skillet and cook until browned on all sides.
4. Sprinkle the flour over the steak and stir until the flour is evenly distributed.
5. Pour in the beef broth and stir until the mixture thickens.
6. Add the drained oysters, thyme, rosemary, sage, salt, and pepper to the skillet. Stir until everything is evenly mixed.
7. Transfer the mixture to a 9-inch pie dish.
8. Roll out the puff pastry on a floured surface until it is large enough to cover the pie dish.
9. Place the puff pastry over the pie dish and trim the edges.
10. Brush the beaten egg over the top of the puff pastry.
11. Bake the pie in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 385
Fat: 21g
Carbohydrates: 24g
Protein: 25g
Substitutions for ingredients:
- Sirloin steak can be substituted with beef chuck or stew meat.
- Oysters can be substituted with clams or mussels.
- Dried herbs can be substituted with fresh herbs.
Variations:
- Add diced potatoes or carrots to the filling for extra vegetables.
- Use a different type of pastry, such as shortcrust or filo.
- Add a splash of red wine to the filling for extra flavor.
Tips and tricks:
- Make sure to drain the oysters well before adding them to the filling.
- Use a sharp knife to cut the puff pastry to avoid tearing it.
- Let the pie cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side salad or roasted vegetables.
Garnishes:
Garnish the pie with fresh herbs, such as parsley or thyme.
Pairings:
Pair the pie with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve the pie with a side of roasted potatoes or steamed green beans.
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it up.
- If the puff pastry is not browning evenly, rotate the pie dish halfway through cooking.
Food safety advice:
Make sure to cook the pie until the internal temperature reaches 165°F to ensure that it is safe to eat.
Food history:
Steak and oyster pie is a traditional British dish that dates back to the 18th century.
Flavor profiles:
This dish has a rich and savory flavor, with the herbs adding depth and complexity to the filling.
Serving suggestions:
Serve the pie hot with a side of your choice.
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Taste: Savory, Herbaceous, Rich, Meaty, Umami