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50 g (2 oz) streaky bacon
1 kg (2 lb 4 oz) good braising steak, cubed
2 onions, sliced thinly
3 carrots, sliced
25 g (1 oz) flour
500 ml (18 fl oz) real ale
225 g (8 oz) mushrooms, quartered
1 x 500 g pack puff pastry
1 beaten egg
Melt a good knob of butter in a large pan. Add bacon and steak, a few pieces at a time, and brown well. Remove meat from pan. Add onions to pan and fry until soft. Return meat to pan and add carrots. Add flour then ale, stirring, and bring to boil. Cover and simmer for 45 minutes, or until meat is tender. Stir in mushrooms, season with salt and pepper and allow to cool.
Preheat oven to 220 C, 425 F or gas mark 7. Place meat mix in a pie dish. Roll out pastry until a little larger than pie dish. Cut a 1 cm (1 / 4 in) strip from edge of pastry. Brush rim of dish with some of egg and press pastry strip all the way around (you may have to join a few strips). Brush this strip with egg.
Ensure pastry is big enough to cover dish then use it to top pie. Press down firmly at edges and trim away excess (you can use this to make pastry leaves for decoration, if liked). Brush with egg. Bake for 30
minutes.
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