Steak and mushroom pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Stewing steak; cut into small even |
| ; pieces | ||
| 2 | tablespoons | Seasoned flour |
| 1 | medium | Onion; skinned and sliced |
| ¾ | pint | Beef stock |
| Salt and pepper | ||
| 4 | ounces | Button mushrooms; wiped |
| 1 | 7 1/2 ounces frozen puff pastry; thawed | |
| 1 | Beaten egg to glaze | |
Directions
Coat the meat with seasoned flour, then put in a large saucepan with the sliced onion and stock.
Bring to the boil, reduce the heat and simmer for 1½-2 hours or until the meat is tender. Season to taste with salt and pepper.
Allow the meat to cool, add the mushrooms and fill a deep pie dish with enough of the gravy to half fill it.
Roll out the pastry so it's 1 inch larger than the top of the dish and dampen the edges with water. Place on top of the pie dish without stretching the pastry. Trim if necessary and knock up the edges.
Decorate as desired and glaze the top with a beaten egg.
Bake in the oven at 220C for 20 minutes, then reduce the heat to 180C and cook for a further 20 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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