150 - 200 g (6 - 8 oz) puff pastry
1 lb (450 g) stewing steak
4 oz (100 g) mushrooms, sliced
1 onion, sliced
2 tablespoons seasoned flour
egg to glaze
1 lb (450 g) stewing steak
4 oz (100 g) mushrooms, sliced
1 onion, sliced
2 tablespoons seasoned flour
egg to glaze
method
1. Cut the meat into cubes and coat with seasoned flour.
2. Put the meat and onions into a pan with enough water to cover, bring to the boil, then reduce the heat and simmer for 1 1/2 - 2 hours until tender.
3. Drain the meat and reserve the gravy.
4. Put the meat and mushrooms into a deep pie dish with enough gravy to half fill it.
5. Roll out the pastry. Cut a strip and attach it to the rim of the dish.
6. Press the lid on to this. Glaze with egg and bake for 20 minutes in a hot oven at 220 - 230°C (425 - 450°F) mark 7 - 8, then reduce the heat to 180°C (350°F) mark 4, for a further 20 minutes.
2. Put the meat and onions into a pan with enough water to cover, bring to the boil, then reduce the heat and simmer for 1 1/2 - 2 hours until tender.
3. Drain the meat and reserve the gravy.
4. Put the meat and mushrooms into a deep pie dish with enough gravy to half fill it.
5. Roll out the pastry. Cut a strip and attach it to the rim of the dish.
6. Press the lid on to this. Glaze with egg and bake for 20 minutes in a hot oven at 220 - 230°C (425 - 450°F) mark 7 - 8, then reduce the heat to 180°C (350°F) mark 4, for a further 20 minutes.
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