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!
Serves 2 to 4 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 Dust the steak cubes in the flour and set aside.
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