Issue link: https://maltatoday.uberflip.com/i/1545453
1. Add the flour, butter and salt to a food processor and blitz until you get a breadcrumb texture. 2. Add the water and combine the pastry, form into a disc and refrigerate for 2 hours covered in Clingfilm. 3. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a pan, and fry 2 chopped cloves of garlic and the mushrooms. Set aside for later use. 4. In another pan, add 1 tablespoon of olive oil, 1 chopped clove of garlic, and the onions. Cook until softened and slightly translucent. 5. Add the beef to the pan and cook through. 6. Add the fried mushrooms, red wine, beef stock, Worcestershire sauce, bay leave, salt and pepper, and let simmer on low heat until the liquid is reduce by half. 7. In a bowl, mix the corn flour and cold water, and add the mixture to the pan. This will thicken the gravy - once thickened, set the filling aside and let cool. 8. Meanwhile, roll the pastry on a floured surface. 1/3 of the pastry is used for the pie lid, whilst the remaining is used for the base. 9. Use a greased and floured 25 centimeter baking dish. Roll the base pastry and place on the baking dish. Fill with the steak filling and cover the pie with the rolled lid pastry. 10. Cut the excess pastry on the edges and crimp the edges using a fork. Prick the pie lid all over, this allows the steam to escape whilst the pie is baking. 11. Make an egg wash by beating the egg and the milk. Use the egg wash to brush the pie lid - an egg wash impart a pleasing shine and a golden brown baked pie, as well as help the sesame seed to stick to the lid. 12. Top with sesame seed and bake in a preheated oven at 200 °C for 30 to 40 minutes, or until golden brown. 13. Let rest for 10 minutes before serving. 12 gozotoday | FRIDAY • 19 JUNE 2026 FOOD For the filling 680 g sliced beef knuckle, 1-inch by 1-inch cuts 455 g yellow onions, coarsely chopped 455 g white button mushrooms, coarsely chopped 2 tbsp olive oil 1 tbsp unsalted butter 3 cloves of garlic 2 cups beef stock ½ cup red wine 3 tbsp Worcestershire sauce 2 large bay leaves 3 tbsp corn flour 3 tbsp water, cold 2 tbsp milk 1 medium egg Salt and pepper, season to taste Sesame seeds for topping For the shortcrust pastry 340 g plain flour 170 g unsalted butter 6 tbsp water 1 tsp salt INGREDIENTS METHOD Steak, onion and mushroom pie MasterChef finalist Wayne Cutajar serves up a proper comfort classic: steak, onion and mushroom pie packed with rich gravy, tender beef and golden pastry, guaranteed to impress and satisfy every appetite For more of Wayne's recipes, check out his YouTube channel here! For more of Wayne's recipes, check out his YouTube channel here!