With this recipe the one thing you won’t be asking is “where is the sauce?”
To say au revoir to winter in the most tastiest of ways, we look to this Steak and Bacon Pie recipe that’s swimming in a fragrant red wine sauce, from the self-proclaiming sauce-enthusiast, Manu Fieldel.
If you’re after a comforting bite or something to really sink your teeth into, you can’t look past this classic dish. Pastry, steak, bacon and mushrooms, what more could you want?
Cooking time: 1 hour | Difficulty: Medium | Servings: 4
750g Rump Steak (cut into 1cm pieces)
250g Streaky Bacon (cut into 1cm pieces)
1 large carrot (diced)
2 pouches of Red Wine Sauce by Manu
1 small handful chopped parsley
1 packet of puff pastry (carême)
1 packet of sour cream shortcrust (carême)
1. Using a large frying pan on a high heat, drizzle with olive oil and quickly sear half of the beef for a minute until well caramelised, season with salt and pepper and take the beef out, drizzle with a little bit more olive oil and repeat the process with the rest of the beef.
2. In the same pan, fry the bacon until caramelized then take the bacon out and add it to the beef.
3. In the same pan again, drizzle more olive oil and fry the carrots until caramelized, then add in the beef and bacon back to the pan, sprinkle in the parsley, pour in the red wine sauce, mix well then reserve in the fridge to cool down.
4. Cut a circle of the sour cream shortcrust pastry a little larger than your skillet and cut a circle of the puff pastry the same size of your skillet.
5. Lay the sour cream on the bottom of the skillet, pour in the beef & bacon filling in, paint egg wash on the border of the sour cream pastry then place the puff pastry over and fold the pastries together.
6. Finally brush the top with the rest of the egg wash and place the pie in the oven at 220*C for 15 minutes then reduce the oven to 200*C for 25 minutes. Rest for a few minutes before digging into it.
Be sure to check out all of our recipes; from something else savoury, to cheeky sweets and clean eats — we’ve got it all! Or, to dig into some more Manu Feildel creations, why not try this Peking Duck Omelette or Lamington Soufflé recipe?