Steak and Mushroom Pie
Ingredients:
500g puff pastry
1 kg round steak, cut into 2.5cm cubes, season with salt and pepper
2 onions, sliced in 1/8ths
1 clove garlic
250g mushrooms
1 cup red wine
2 cups beef stock
1 rounded teaspoon tomato paste
1 large tablespoon flour
3 bay leaves
Bunch of parsley, chopped
Oil for frying
Egg yolk for glazing
Method:
Heat oil in large saucepan.
Add the onions and garlic and cook gently for 5 minutes, or until they start to go a light golden brown.
Add the seasoned steak and fry with the onions and garlic, stirring constantly, ensuring the meat is browned all over.
Add the mushrooms and cook for a further 5 minutes.
Add the wine and sauté for a further 5 minutes.
Add the flour and mix in well with the meat juices.
Cook for 2 minutes.
Add the beef stock, tomato paste and bay leaves.
Adjust seasoning to taste.
Add more water if necessary.
Cover and simmer over a gentle heat for a further 30 minutes (unless you are cooking it in a pressure cooker, then only an extra 15 minutes).
Allow to cool thoroughly before making up the pie.
Roll out pastry to cover a 9” pie dish , with the pastry coming over the sides.
Place the pie mixture inside the pie dish.
Sprinkle chopped parsley on top.
Roll out pastry to make the top of the pie.
Dampen the edges with water.
Cover with the top pastry.
Press edges together and neaten rim. Make 2 slits in centre to allow steam to escape.
Glaze with beaten egg yolk.
Stand dish on baking tray, bake in hot oven 20-25 minutes.
Reduce heat to moderately hot, bake for a further 20 minutes, until the pie has risen and is a golden brown.
