Steak Bacon and Onion Pie, Suet Pastry


350g frozen suet, grated

700g plain flour, sifted

1 tsp salt

Up to 400ml cold water


Pie Filling

500g beef rump or bolar blade steak diced into 2 cm dice  

1 onion finely diced

2 cloves garlic 

2 tbsp butter

2 tbsp olive oil

200g thick cut smoky bacon (Kaiserfleisch), cut into 1 cm dice

1 small carrot grated

1 tbsp Worcestershire sauce

3 tbsp tomato sauce

2 cups stock  

3 tbsp corn flour, mixed with water to form a paste

½ cup chopped parsley


Method – Pastry

Grate the suet onto your work surface and sprinkle on about 100g of the flour. Chop the suet with the flour to prevent it from becoming sticky. Transfer suet to large mixing bowl and stir in the remaining flour and salt. Add the water, a little at a time, until the mixture just comes together. Knead for 2 – 3 min, until elastic and springy. Wrap in plastic wrap and refrigerate for 30 min before using. Roll the pastry out on a lightly floured work surface and line a tart tin or pie dish. Unlike other pastries, suet pastry doesn’t need to be blind-baked.  


Method – Pie Filling

In a large pot heat the oil. Season the beef and seal over a medium – high heat till browned. Seal the bacon until golden. Remove both from pot. Add butter and turn heat down to a medium to low heat. Add garlic and onion and sweat for 4 – 5 min. Add carrot and sweat for another 2 – 3 min. Add beef and bacon back to the pot. Add the stock, Worcestershire, tomato and simmer for 1 to 1.5 hours until the beef is nice and tender. Slowly stir in the corn flour until the mixture is quite thick. And parsley and cool.


To make the pies: Grease pie tins. Roll out suet ½ cm thick. Cut out pastry and line tins. Fill with cool mix. Cut out lids and cover mixture. Seal by joining pastry at the edges. Bake in an oven at 200°C for 15 min or until pastry is golden all over. Allow cooling.