Savory Saturday – Steak Pie Secret

Wow – now this is special.

My boyfriend has agreed to give away a very secret and special recipe that has been passed down from his father’s father’s father…you get the point (born and raised in Glastonbury, England).

Steak Pie for Two (or three to four normal people – we are pigs).

Wake up at 8:30 for a dinner ready around 6:30 (ouch). The earlier you start it and the late you leave it to savour in its deliciousness, the better.

2 lbs stewing beef

1 onion, cut into chunks

1 garlic head, all cloves minced

2 packages of beef oxo

1 tbsp worcestershire sauce

a few hits of hot sauce

pinch of dill

pinch of sage

pinch of thyme

1 tbsp-ish basil

4 bay leaves

1 tbsp-ish parsley

1 tbsp-ish oregano

a few pinches of chili pepper flakes

fresh ground pepper, to taste

package of puff pastry



Place beef in large pot and fill with water until just covering beef. Cut onion into large chunks and place into pot. Put in as many cloves of minced garlic as you can stand. We use a whole head of garlic, phew! Pour in the two packages of beef oxo, along with the worcestershire sauce and hot sauce. Throw in all the spices too!

Bring to a boil, then turn heat down to low and simmer it for as long as you can. Keep checking throughout the day that it doesn’t dry out. If so, add more water.

Three hours before you would like to eat, add a cup or 2 or 3 of wine in the mix. The more wine you add, the longer you should let it simmer.

Get two large bowls and 2 hard boiled egg holders and place the holders in the centre of the bowls. Get package of tenderflake (packaged puff pastry), roll out both pieces in flour, to fit over top of the bowls. Before you put the dough on top of the bowls, evenly divide the simmering stew between the two bowls. Once it’s in, place to pastry on top of the bowls. Make sure there are no holes in the dough, and that each piece of dough covers the bowl.

Place the bowls in a preheated oven, set at 400F. Monitor pastry and cook until pastry is golden brown, usually 15-20 minutes.

To serve, cut puff pastry in half, place on plate, pour stewing beef over pastry. We like to serve with baked potatoes and broiled asparagus in olive oil, salt and pepper.


Savory Saturday – Go Canada!

Yesterday, I declared my fantasy destination as Han Island.

A tiny little guy, about the size of my condo who’s fate has been debated between a tug-of-war between Canada and Denmark.

Not to smack talk Denmark – I can’t wait to go there! But why not make my meal today something very tacky – Canadian Beaver Tails (NOT made from real beavers!!). And tackily get the “gourmet” recipe from

Not tacky is how gooooood they taste (especially with coffee)!

Beaver tails are Canadian donuts shaped in the form of a beaver tail. They’re very popular in Ontario, Canada during the winter months and are served at the Rideau Canal, the longest skating rink in the world.


How to make true Canadian Beaver Tails:
  • 1

    In a large bowl, stir in the yeast, water and a pinch of sugar. Allow to stand for a few minutes to allow the yeast to expand and dissolve. Stir in the remaining sugar, milk, vanilla, eggs, salt, oil and a majority of the flour to make a dough. Knead for 5-8 minutes. Place in an oiled bowl.

  • 2

    Place bowl in a plastic bag and seal. Let the dough rise for about 30-40 minutes. You can refrigerate the dough if you like. Gently deflate the dough. If you do put it in the refrigerator, allow it to warm to room temperature for about 40 minutes before moving any further with the recipe.

  • 3

    Once the dough is ready. Pull off a golf ball sized piece. Roll it out into an oval and place onto a towel while you get your fryer ready.

  • 4

    Add about 4 inches of oil to a fryer. The best temperature for frying the beaver tails should be about 185 degrees. You can test the oil by dropping in a pinch of the dough. If it sizzles and enlarges immediately, the temperature is just right.

  • 5

    Continue to pull more golf ball sized pieces of the dough. Stretch out the ovals into a tail shape, thinning and enlarging as you do so. Add the beaver tails to the fryer, 1-2 at a time. Fry until the deep undersides are brown and then flip just once to repeat. Lift out the beaver tails and place onto a paper towel to absorb any excess oil.

  • 6

    Fill a bowl with granulated sugar and toss beaver tails into bowl, you can add cinnamon as well if you like, and shake off the excess. Enjoy your beaver tails!

Savory Saturday from Scotland

Last week, my Fantasy Friday post was all about Edinburgh. This town fascinates me in the books by Ian Rankin!

Therefore, I shall dedicate my meal this evening to authentic Scottish cuisine:

Scotch Pie


Lard – 110g (4 oz), or dripping or butter
Hot water – 300 ml (½ pint)
Plain flour – 450g (1 lb)
Milk – a little, to glaze

Lean minced lamb – 450g (1 lb), free from fat, bone or gristle
Onion – 1 small, finely chopped
Ground mace or nutmeg – pinch
Worcestershire sauce – dash
Salt and pepper
Stock or gravy – 4 tbsp

Prepare the meat and onion, then add the spice and Worcestershire sauce, season it well and reserve. To make the pastry all the ingredients and the room should be warm.

Put the fat and water into a saucepan and bring to the boil. Sift the flour and salt into a basin, make a well in the centre and pour the hot liquid into this and mix quickly with a spatula until cool enough to handle, then form into a ball. This must be done quickly before the fat hardens.

Put on to a floured surface and pat flat. Divide it in four and keep the rest warm, then roll out three-quarters into a circle, putting a small jar about 7.5 cm (3 inches) across in the middle. Mould the pastry around the jar and when it stands well remove the jar and do the three others the same way. Roll out the remaining pastry and cut out the lids.

Fill up the pastry cases with the meat mixture and add a little gravy or stock to each pie. Dampen the edges and put the lids on, making a small slit in the centre of each and brushing the top and sides with a little milk. Bake on a baking sheet at 130 °C / 250 °F / Gas ½ for about 45 minutes.


Looks a bit intimidating to make…but I’ll try!