Steamed Beef Puddings with Pea Puree
Cook up these Steamed Beef Puddings with Pea Puree for a spot of traditional home cooking. Slow cooked for the perfect texture, these savoury puddings are a real crowd pleaser!
Ingredients
- 25g veg oil
- 600g shin of beef
- 1 shallot, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
Garnish
- 200g peas
- 75 ml beef stock
Onions
- 3 roscoff onions
Sauce
- 300ml beef jus
- Knob of butter
- Salt and pepper
Method
Heat a large non-stick pan, add the oil then add the vegetables and then the beef. Fry until coloured then add the wine and beef stock and bring to the boil. Then simmer and slowly braise all the filling for 2 hours. Leave to cool.
Roast the onions wrapped in foil in the oven for 40 minutes.
Mix all the ingredients together for the pastry. Roll out to 3 mm thick. Grease the dariole moulds, fill with the beef mix and top with a circle of pastry. Seal and steam for 15 to 20 minutes.
Heat a non-stick fry pan. Cut the onions in ½ and char.
Cook the peas in stock and a splash of water for 1 minute then blitz until smooth.
Place the stock into a pan, bring to the boil then reduce by half. Finish with the butter and season.
To serve, tip the pies into the centre of a plate spoon over the sauce, pop a spoonful of peas on the side and sit an onion ½ on top.
Ingredients
- 25g veg oil
- 600g shin of beef
- 1 shallot, diced
- 1 clove garlic, minced
- 1 carrot, grated
- 250ml red wine
- 500ml beef stock
- Salt and pepper
Pastry
- 500g plain four
- 250g suet
- Pinch of salt
- Water to bind
Garnish
- 200g peas
- 75 ml beef stock
Onions
- 3 roscoff onions
Sauce
- 300ml beef jus
- Knob of butter
- Salt and pepper
Method
Heat a large non-stick pan, add the oil then add the vegetables and then the beef. Fry until coloured then add the wine and beef stock and bring to the boil. Then simmer and slowly braise all the filling for 2 hours. Leave to cool.
Roast the onions wrapped in foil in the oven for 40 minutes.
Mix all the ingredients together for the pastry. Roll out to 3 mm thick. Grease the dariole moulds, fill with the beef mix and top with a circle of pastry. Seal and steam for 15 to 20 minutes.
Heat a non-stick fry pan. Cut the onions in ½ and char.
Cook the peas in stock and a splash of water for 1 minute then blitz until smooth.
Place the stock into a pan, bring to the boil then reduce by half. Finish with the butter and season.
To serve, tip the pies into the centre of a plate spoon over the sauce, pop a spoonful of peas on the side and sit an onion ½ on top.
