Steak pies are ubiquitous in Britain, and I have grown to relish these dense pastry packages packed with meat, sometimes eaten cold. So I created this galbi version that is a cross between American pot pies and the English pies I have had in London. It turned out so well—a richer, thicker, more savory version of galbijjim, a Korean short rib stew, kicked up with Guinness beer!
- 1 1/2 pounds short ribs of beef, cut into 1-inch cubes
- 1/2 cup all-purpose flour, plus extra for dusting
- 2 tablespoons butter
- Vegetable oil
- 2 medium onions, cut into 1 1/4-inch dice
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1/2 cup soy sauce
- 3 tablespoons mirin
- 1 tablespoon roasted sesame oil
- 2 tablespoons brown sugar
- 10 ounces beef stock
- 6 1/2 ounces baby potatoes
- 2 large carrots, peeled, halved lengthways and cut into half-moons
- 6 ounces mixed mushrooms, stems removed and halved if large
- 1 teaspoon freshly ground black pepper
- 1 egg
- 10 ounces puff pastry
- Sea salt
In a heavy-based pan set over a medium-high heat, melt the butter and add a drizzle of oil. Add the onions, ginger, and garlic and cook until softened and lightly golden brown. Place the steak in the pan and sear on all sides until browned. Drain any excess oil from the pan, and add the soy sauce, mirin, sesame oil, sugar, and beef stock. Bring to the boil. Add the potatoes, carrots, and mushrooms, lower the heat to a simmer and cook for a further 1 1/2 hours until the meat is very tender. Add the black pepper and season with salt to taste. Allow to cool completely.
Preheat the oven to 375 degrees F. Spoon the mixture into a 4-cup dolsot bowl, or another ovenproof dish.
Crack the egg in a small bowl, add a splash of water, and beat well to make an egg wash.
Roll out the puff pastry to a 1/8-inch-thick round, about 1/2 inch wider than the bowl or dish, moisten rim of dish with the egg wash, and place the pastry on top, sealing the edges well. Cut away any excess pastry and brush with egg wash. If you wish, add any decorative touches with the pastry trimmings and brush with egg wash. Bake for 1 to 1½ hours until the pastry is golden brown and the filling is hot. Serve immediately.
