Tender chunks of steak flavored with onions and mushrooms, encased in a suet pastry, this delicious dish is a traditional family favorite Just follow this easy step-by-step recipe for a hearty meal that everyone is sure to love.
6 oz / 175g self – raising flour
3 oz /75g shredded vegetables suet pinch salt
FOR THE FILLING
1 small onion
4 oz /100g braising steak
2 oz /50g mushrooms
1 level tbsp freshly chopped parsley
salt and freshly ground black pepper
1 tbsp flour
2-3 tbsp beef stock, optional
Lightly grease four individual steamed pudding or dariole moulds.if liked. You can cut out four small rounds of greaseproof paper to fit the base of each mould (this will help when turning out the puddings)
Place the self-raising flour in a bowl add suet and salt mix to a soft pliable dough with approx 9 tbsp cold water. Knead until smooth but not sticky.Roll out dough on lightly floured surface and cut out four 4 in/10 cm rounds fold each round in half. Then into quarters place inside moulds .
Then carefully ease the pastry into the base and up the base and up the sides ensuring there are no air bubbles or cracks. Roll the remaining pastry together, cut out four lids and reserve.
To make the filling, peel, then finely chop the onion and place in a bowl. Trim braising steak then cut into ¼ in/6 mm cubes.Add to the onion. Wipe the mushrooms, chop finely, then add to onion and meat with the parsley and seasoning to taste. Sprinkle the flour over and toss all the ingredients together. Moisten with 2-3 tbsp beef stocks if using, or cold water.
Spoon the filling into the pastry-lined moulds packing it down firmly.
Dampen the edges of the pastry with water then place the lids in position and pinch the edges firmly together. Cover each mould with pleated greaseproof paper and pudding cloth or foil securing firmly with string.
Place puddings on the top of a steamer over a pan of gently boiling water.steam steading for 2 hrs. Replenishing water as necessary.
Remove puddings from steamer and allow to stand 3-5 mins using a round- edges then invert puddings on to a warm serving plate. Serve immediately with freshly cooked vegetables and gravy.
1, Roll dough on a lightly floured surface cut out four rounds and fold into quarters
2, Place each round into lightly greased mold easing it into based and sides
3, Finely chop onion place in bowl trim steak cut into cubes then add to onion
4, Finely chop mushrooms, add to the bowl with chopped parsley and seasoning
5, Spoon the prepared filling into pastry lined molds packing it down firmly
.6, Dampen edges of pastry with water place lids in positions and firmly