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Chuck Steak Diane Pie
Chuck Steak Diane Pie – Recipe

This slow-cooked chuck steak in a classic Diane-style sauce, assembled into individual pies and topped with golden flaky pastry, makes for a perfectly delicious comfort classic. Your diners will love it, especially in the winter months. Use KNORR Roux to thicken the pie filling easily and quickly.

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Ingredients per serve

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What you need

This slow-cooked chuck steak in a classic Diane-style sauce, assembled into individual pies and topped with golden flaky pastry, makes for a perfectly delicious comfort classic. Your diners will love it, especially in the winter months. Use KNORR Roux to thicken the pie filling easily and quickly.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Diane Filling

    • Sear steak in batches in a large pan over high heat until browned. Remove. Melt butter in a pan and cook the onion and garlic until golden. Remove from the pan and transfer to a large gastronome with the steak.
    • In the same pan, bring water [750ml per 10 serves] and brandy to the boil. Whisk in KNORR Beef Booster until smooth. Add Worcestershire sauce, Dijon mustard, and tomato paste and continue whisking until fully combined. Transfer to a gastronome with the steak. Cover and cook for 3 hours, until tender.
    • Once the meat is tender, stir in the KNORR Roux to thicken. Fold through the cream and parsley. Cool completely.

  3. Pie

    • Line pie dishes with short-crust pastry. Blind bake, then cool slightly.
    • Spoon in the Diane filling and top with puff pastry. Trim and brush with egg-wash.
    • Bake in a preheated oven at 200°C until golden.
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