Easy steak and Vegetable puddings

PennyAuthorPenny
00

A cheats pudding

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Yields4 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 1 Tin stewing steak
 1 Onion chopped
 1 Carrot chopped
 1 Stock cube
 2 Bay leaves
 3 Sprigs picked thyme
 1 tbsp Tomato purée
 1 Dash Worcester sauce
 250 g SR Flour
 125 g Beef suet
 Pinch salt
 Cold water
 25 g butter
 Butter to grease

1

Melt the 25g butter in a pan

2

Add the carrots and onions . Cook for around 10 minutes

3

Add in the purée . Cook for a couple of minutes

4

Add in the oxo cube, the bayleaves and thyme . Stir to combine

5

Add in the tinned stewing steak and Worcestershire sauce . Stir to combine

6

Cook with the lid on until the carrots are soft

7

Add the flour , suet and salt to a large bowl . Mix

8

Gradually add in cold water and bring the pastry together . Knead it well then let it rest for about 30 minutes

9

When the filling is cool .
Roll out the pastry (thinly)
Grease 4 individual pudding basins
Cut out circles of pastry and line the pudding dishes

10

Fill the dishes with the cooled filling

11

Cut out lids . Dampen the edges of the pastry and add the lids

12

Bring a pan of water to the boil . Put in a trivet ( an upturned plate will do )

13

Tightly cover the puddings with foil . Place on the trivet and simmer in the water for about 2 hours .
Can also pressure cook for 20 minutes

14

Remove from the water

15

Run a life around the edge of the dish . Turn upside down and serve

Ingredients

 1 Tin stewing steak
 1 Onion chopped
 1 Carrot chopped
 1 Stock cube
 2 Bay leaves
 3 Sprigs picked thyme
 1 tbsp Tomato purée
 1 Dash Worcester sauce
 250 g SR Flour
 125 g Beef suet
 Pinch salt
 Cold water
 25 g butter
 Butter to grease

Directions

1

Melt the 25g butter in a pan

2

Add the carrots and onions . Cook for around 10 minutes

3

Add in the purée . Cook for a couple of minutes

4

Add in the oxo cube, the bayleaves and thyme . Stir to combine

5

Add in the tinned stewing steak and Worcestershire sauce . Stir to combine

6

Cook with the lid on until the carrots are soft

7

Add the flour , suet and salt to a large bowl . Mix

8

Gradually add in cold water and bring the pastry together . Knead it well then let it rest for about 30 minutes

9

When the filling is cool .
Roll out the pastry (thinly)
Grease 4 individual pudding basins
Cut out circles of pastry and line the pudding dishes

10

Fill the dishes with the cooled filling

11

Cut out lids . Dampen the edges of the pastry and add the lids

12

Bring a pan of water to the boil . Put in a trivet ( an upturned plate will do )

13

Tightly cover the puddings with foil . Place on the trivet and simmer in the water for about 2 hours .
Can also pressure cook for 20 minutes

14

Remove from the water

15

Run a life around the edge of the dish . Turn upside down and serve

Easy steak and Vegetable puddings

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