A classic British savoury pudding filled with tender chunks of steak in a rich gravy, wrapped in a light and fluffy leek pastry made with butter. The pudding is steamed to perfection, with a soft pastry exterior and flavorful beef filling.
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Adapted from a video by John Kirkwood
4 Steamed Steak Pudding: The king of savoury puddings
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1
Wash the leeks thoroughly and cut them into small pieces.
2
Add the egg to the milk and mix well, then set aside.
3
Sift 225g of self-raising flour and 3 teaspoons of baking powder into a large bowl, pushing any lumps through with your fingers.
4
Rub the cold butter into the flour using your fingertips, leaving some larger butter pieces. Work quickly before the butter warms up.
5
Add the chopped leeks to the mixture and toss quickly to combine.
6
Pour the egg and milk mixture into the bowl and cut it together with a dinner knife. Once roughly mixed, switch to a bowl scraper and bring everything together, scraping down the sides.
7
Dust lightly with flour, cover the bowl, and refrigerate for at least 30 minutes.
8
Heat a large frying pan on high heat and add olive oil. Add the beef and brown it on all sides, stirring frequently, about 4 to 5 minutes.
9
Transfer the browned beef and pan juices to a medium-sized saucepan. Season with beef stock, black pepper, and salt.
10
Add 2 bay leaves. Once boiling, add 1 tablespoon of tomato puree.
11
Reduce heat to low, cover the pan, and allow to simmer slowly for 1 hour.
12
After 1 hour, the meat should be tender. Remove the bay leaves. Mix cornflour with a little cold water and gradually add to the filling until it reaches the desired thickness.
13
Cover the beef filling and allow it to cool completely before using.
14
Prepare 4 pudding molds and 4 sheets of parchment paper. Create an expansion pleat in the middle of each paper, shape it using the mold, and secure with elastic bands. Grease each mold with lard or butter.
15
Make egg wash by cracking 1 egg into a container, adding a dash of milk, and whisking vigorously until it becomes a loose liquid.
16
Divide the pastry into 4 equal pieces. On a floured surface, form one piece into a flat disc, dust lightly with flour, and roll out using a 3mm rolling pin until the guides hit the bench.
17
Cut out a large circle for the base using a cutter. Form leftover pastry into a small disc, dust with flour, roll out, and cut a smaller circle for the lid.
18
Center the larger pastry circle over the mold and gradually coax it down into the greased mold, leaving a little bit overhanging the edge. Use a small piece of pastry to help push it into the bottom of the mold.
19
Add the cooled beef filling using dessert spoons, filling just below the rim of the mold. Avoid overfilling. Tap gently to release air bubbles.
20
Brush egg wash around the rim of the pastry, then brush it around the edge of the lid as well.
21
Place the pastry lid onto the mold. Gently pinch the two pastry layers together while folding toward the center to create a good seal.
22
Clean up the pastry around the rim of the mold. Give the top a good coat of egg wash, being careful not to get any between the mold and pastry.
23
Place the parchment paper on top and secure with an elastic band.
24
Place all 4 prepared puddings into the steamer. Turn the heat to low. Since the meat is already cooked, focus on cooking the leek pastry properly. Steam for 30 minutes.
25
After 30 minutes, the puddings should have risen and cooked nicely. Carefully lift them out using tongs and place on a wire rack to relax for a few minutes.
26
Cut off the elastic band and carefully lift off the paper. Make sure the top edge isn't stuck. Invert the pudding onto a serving plate and lift off the mold.
27
Serve the steamed steak pudding with mashed potato or chips, peas, and beef gravy.
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