Steak Pie

Ingredients

• 500 g spelt whole‑grain flour
• 225 g yogurt butter
• Salt
• 2 Eggs
• 2 onions
• 250 g Mushrooms
• 2 carrots
• 1 stalk Celery
• 1 tbsp Olive Oil
• 500 g beef fillet steak
• 250 g beef stock
• 3 sprigs thyme
• 1 egg yolk

Instructions

1. 1.

   Sift the flour into a bowl and press a well in the center. Add butter pieces, salt, eggs and 2 tbsp water to the well and knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 2 hours.

2. 2.

   Peel and dice the onion. Clean and slice the mushrooms thinly. Wash, peel and dice the carrots and celery. Cut the beef into bite‑sized pieces. Heat oil in a pan. Add the vegetables and meat and sauté for 8–10 minutes over medium heat. Rinse the thyme, shake dry, pluck the leaves and add them. Pour in the stock and simmer uncovered for another 8–10 minutes. Season with salt and pepper.

3. 3.

   Divide the dough into three parts. Roll out two portions and line eight small tins with them. Spoon the meat‑vegetable mixture onto the lined tins. Roll out the remaining dough and cover the tins, sealing well. Beat the egg yolk with a splash of water and brush it over the tops of the pies.

4. 4.

   Bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for 30 minutes. Remove and serve warm.