Galbi Steak Pie

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 (1 ¾ 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 (⅛ in) thick round, about 1cm (½ in) 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– 1 ½ hours until the pastry is golden brown and the filling is hot. Serve immediately.