200 g (8 oz) puff pastry
1 lb (450 g) stewing steak
1 tablespoon flour
1 cow heel
1 pint (600 ml) stock
1 tablespoon chopped parsley
salt and pepper
1 lb (450 g) stewing steak
1 tablespoon flour
1 cow heel
1 pint (600 ml) stock
1 tablespoon chopped parsley
salt and pepper
method
1. Cut the meat into cubes and roll in seasoned flour.
2. Joint the cow heel and wash it well. Season.
3. Put the meat and the cow heel into a deep pie dish and cover with stock.
4. Cover and cook for 3 - 4 hours at 150°C, 300°F, mark 2.
5. Pour off two thirds of the stock to make the gravy, leaving the rest in the dish.
6. Cover with the pastry crust and glaze.
7. Cook at 220°C, 425°F, mark 7 until the pastry is brown and crisp.
2. Joint the cow heel and wash it well. Season.
3. Put the meat and the cow heel into a deep pie dish and cover with stock.
4. Cover and cook for 3 - 4 hours at 150°C, 300°F, mark 2.
5. Pour off two thirds of the stock to make the gravy, leaving the rest in the dish.
6. Cover with the pastry crust and glaze.
7. Cook at 220°C, 425°F, mark 7 until the pastry is brown and crisp.
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