Galbi Steak Pie

Steak pies are ubiquitous in Britain, and I have grown to relish these dense pastry parcels packed with meat, sometimes eaten cold. So I created this Galbi version that is a cross between American pot pies and the English pies I have had in London. It turned out so well – a richer, thicker, more savoury version of Galbijjim, a Korean short rib stew, kicked up with Guinness beer!

The ultimate steak pie

Ingredients

Serves 2-4

700g (1lb 9oz) short ribs of beef, cut into 2.5cm (1in) cubes
50g (2oz) plain flour, plus extra for dusting
25g (1oz) butter
vegetable oil
2 medium onions, cut into 3cm (11⁄4in)
dice 1 tsp ginger, grated
1 tsp garlic, grated
150ml (5fl oz) Guinness beer
120ml (4fl oz) soy sauce
3 tbsp mirin
1 tbsp roasted sesame oil
2 tbsp brown sugar
300ml (10fl oz) beef stock
185g (61⁄2oz) baby potatoes
2 large carrots, peeled, halved lengthways and cut into half moons
175g (6oz) mixed mushrooms, trimmed and halved if large
1 tsp freshly ground black pepper
1 egg
275g (10oz) puff pastry
sea salt

Method

Dust the steak cubes in the flour and set aside.
In a heavy-based pan set over medium–high heat, melt the butter and add a drizzle of oil. Add the onions, ginger and garlic and cook until softened and lightly golden brown.
Place the steak in the pan and sear on all sides until browned.
Drain any excess oil from the pan, and add the Guinness, soy sauce, mirin, sesame oil, sugar and beef stock. Bring to the boil.
Add the potatoes, carrots and mushrooms, lower the heat to a simmer and cook for a further 1 1⁄2 hours until the meat is very tender.
Add the black pepper and season with salt to taste. Allow to cool completely.
Preheat the oven to 170°C fan/190°C/375°F/gas 5. Spoon the mixture into a 900ml (13⁄4 pint) dolsot bowl, or another ovenproof dish.
Crack the egg in a small bowl, add a splash of water and beat well to make an egg wash.
Roll out the puff pastry to a 3mm (1⁄8in) thick round, about 1cm (1⁄2in) wider than the bowl or dish, moisten rim of dish with the egg wash, and place the pastry on top, sealing the edges well. Cut away any excess pastry and brush with egg wash. If you wish, add any decorative touches with the pastry trimmings and brush with egg wash.
Bake for 1–11⁄2 hours until the pastry is golden brown and the filling is hot. Serve immediately.

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