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Fabulous Recipes

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Steak and Mushroom Pie

 

Ingredients

1 kg lean stewing steak

seasoned flour

60g butter

2 teaspoon oil

1 medium onion, chopped

300g mushrooms, sliced

2 teaspoons chopped parsley

1 425g can peeled tomatoes, chopped, reserve juice

1 teaspoon mixed herbs

2 cups beef stock

salt and pepper

250 g puff pastry

egg yolk

 

Method

Remove fat and gristle from meat and cut into bite sized cubes. Roll in seasoned flour, shake off the excess flour. Heat butter and oil in a large saucepan over a medium heat and fry onion until golden. Add meat and brown on all sides. Add mushrooms, tomatoes, juice, herbs, and stock, and seasoning, and bring to the boil. Simmer for 1 ½ hours to 2 hours. Allow to cool then refrigerate.

Remove any fat from the surface of the filling. Place a pie funnel in the centre of a 5 cup pie dish. This allows steam to escape during baking. Pack the cold filling around the funnel.

For the top.

Roll pastry out to 5mm (¼ inch) thick. Cut pastry about 2.5cm larger than the top of the pie plate. (Cut this strip from the outside edge) Dampen edges and press together. Decorate edges, and cut the hole for the pie funnel. Glaze with beaten egg.

Bake for 10 minutes at 220C then reduce temperature to 180C and bake a further 30 minutes.

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