Stranger Foods

VietnameseBò Kho-style steak and lemongrass pie

Serves 6 | Prep 20 mins | Cook 3 hr

Photograph of Bò Kho-style steak and lemongrass pie.

I recently went through a stage of making everything into a pie, as I discovered pre-made pastry at my local supermarket. This particular recipe is like a Vietnamese Bò Kho – a traditional, rich and comforting beef stew – meets a classic steak pie, and it’s a match made in heaven! I hope you enjoy it as much as I do.

Source: Vietnamese Made Easy

Ingredients

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Imperial

x0.5

1 kg stewing beef, cubed
2 tbsp vegetable oil
500 ml beef stock
330 ml coconut water
2 tsp tomato paste
1 tsp chilli powder
2 tsp ground annatto seeds (or paprika)
200 g baby carrots, trimmed
200 g shallots, peeled
320 g puff pastry
1 egg yolk

For the mariande

4 tsp lemongrass paste
2 tsp ginger paste
2 tsp garlic paste
4 tsp fish sauce
2 tsp five-spice powder
4 tsp brown sugar
2 tsp ground black pepper
4 tbsp sesame oil

Instructions

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Place all the marinade ingredients in a large bowl and mix together well. Add the beef and evenly rub in the marinade. Cover and leave in the fridge for a minimum of , or overnight for best results.
Preheat the oven to 150°C/Gas 2.
Add the vegetable oil to a medium frying pan over a high heat. When hot, add the steak, along with any marinade, and sear for until golden brown all over.
Put the stock and coconut water into a baking dish that has a lid, along with the tomato paste, chilli powder and ground annatto seeds, then stir together well.
Add the seared beef, carrots and shallots, cover with the lid and bake for . Take out of the oven, transfer to a pie dish and cool to room temperature.
Increase the oven temperature to 200°C/Gas 6.
Once the filling has cooled, lay the pastry over the dish, not forgetting to add your personal artistic touch to the top; a hole or slit for the steam will work nicely. Brush over the egg yolk and bake for until the centre is piping hot and the crust is golden. Serve with jasmine rice.

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