Russian Beef Pie
Russian Beef Pie
Enjoy this quick and easy savory pastry recipe from Paul Hollywood City Bakes.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 22 hours
  • Cooking Time 2 hours 30 minutes
  • Yield 6 servings
  • Dough
  • 375 grams strong White Bread Flour
  • 7 grams Salt
  • 80 grams Caster Sugar
  • 7 grams Yeast
  • 1 large Egg
  • 70 millilitres water
  • 1 tablespoonp Vodka
  • 75 millilitres Full Fat Milk
  • 30 grams Butter, melted
  • 180 grams Unsalted Butter Filling
  • 550 grams Stewed Beef, cut into small pieces
  • 1 large Onion, finely diced
  • 350-400 millilitres Beef stock
  • A pinch of Salt & Pepper
  • 2 large hard boiled Eggs, shelled and finely chopped
  • 2 Egg yolks for glazing
  1. Put the flour into the bowl of a mixer fitted with a dough hook
  2. Add salt and sugar to one side of the bowl and the yeast to the other side
  3. Add in egg, water, vodka and milk. Mix on a slow speed for 2 minutes until all the ingredients combine and a dough is formed
  4. Increase the speed to medium and mix for 5 minutes until you have a soft, glossy elastic dough
  5. Add the melted butter and mix until it is incorporated into the dough
  6. Tip the dough into a bowl greased with butter, cover and leave for 6 hours or until the dough doubled in size
  7. To make the filling, place the beef and diced onion into a saucepan. Add enough beef stock to just cover the meat and bring to a simmer. Cover with a lid and simmer very gently for 1 hour 30 minutes
  8. Once done, drain the meat and onions and leave to cool. Save the stock to make gravy
  9. Place the cooled filling into the bowl of a food processor. Season with a little salt and pepper
  10. Pulse a couple of times until the filling has the texture of a coarse pate
  11. Tip into a mixing bowl and add the finely chopped boiled egg. Stir so the eggs are evenly distributed. Taste, add more salt and pepper if required
  12. Roll the filling into a cylinder shape, approximately 22cm x 5cm, and wrap tightly in cling film. Leave to chill in the fridge
  13. Flatten the butter into a rectangle, approximately 27cm x 14cm. Place in the fridge
  14. Place the dough on a lightly floured surface and roll it into a rectangle approximately 40cm x 15cm
  15. Place the butter on the dough so it covers the bottom two thirds of the dough. Ensure that the butter is positioned neatly and comes almost to the edges
  16. Fold the exposed dough down over one third of the butter. Cut off the exposed bit of butter without cutting through the dough. Place it on top of the dough you have just folded down. Fold the bottom half of dough up. Pinch the edges to seal in the butter
  17. Wrap and place in the fridge for an hour to harden
  18. Unwrap the dough and place on a lightly floured surface with the short end towards you. Roll into a rectangle approximately 40cm x 15cm
  19. Fold up half the dough and fold down the other half so they meet in the middle then fold over so the top half is on top of the other half. This is a book turn. Wrap and chill for an hour
  20. Roll the dough out again and repeat the book turn. Chill for another hour. Repeat two more times. (4 book turns in total) Place in the fridge and leave to chill for 8 hours
  21. Preheat your oven to 200 °C
  22. To assemble the pie, roll out the dough into a rectangle 5mm thick
  23. Cut a 26cm x 17cm rectangle out from the dough. Save the trimmings to make decorations
  24. Brush the long edges with egg wash
  25. Unwrap the meat cylinder and let it sit in the middle of the dough base
  26. Bring the long edges up around the filling so they meet at the top. Starting on top in the center, pinch the dough together to seal. When you reach the ends tuck them onto the sides of the parcel Turn the parcel over so the join is now underneath
  27. Place on a heavy duty baking sheet. Brush with the egg wash
  28. Roll the remaining pastry to 3mm thick. Cut out flowers and long strips of dough. Feather the edges of the strips by cutting into the dough at angles but not all the way through creating a fringe effect
  29. Lay the decorations across the surface of the pie. Brush with more egg wash and leave to prove for 30 - 45 minutes
  30. Bake the pie for 20 minutes then lower the temperature to 180 °C and bake for another 25 - 30 minutes. The pastry should be deep golden brown, crisp and cooked through
  31. Leave to stand for 5 - 10 minutes before slicing

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