Meat (steak) Pie.
Ingredients:
1.2kg round or topside steak
2 onions
3 cups beef stock or water
375g puff pastry
1/3 cup flour
1/2 cup water, extra
eggo-yolk for glazing
Cut steak into 2.5cm cubes. Put into suacepan, Add stock and chopped onions, and simmer,
covered, 1 to 1.5 hours or until meat is tender. Adjust seasoning. Bled flour with extra water, add
to steak, stir until mixture boils and thickens. Pour into pie dish, cool.
If you want a rich dark colour in the gravy, add 1 to 2 teaspoons of soy sauce.
Roll out pastry to an oblong just larger than pie dish. Cut thin strips from end and fit round moistened
edge of dish. Brush pastry rim with water, and place remaining pastry on top of pie. Press edges
together, trim off excess pastry, using sharp knife. Make 2 slits in centre to allow steam to escape.
Glaze with beaten egg-yolk. Stand dish on baking tray, bake in 250 degrees celcius oven for 20 to
25 minutes. Reduce heat to 220 degrees, bake for a further 25 to 30 minutes or until pastry is golden.
Serves 6
Ingredients:
1.2kg round or topside steak
2 onions
3 cups beef stock or water
375g puff pastry
1/3 cup flour
1/2 cup water, extra
eggo-yolk for glazing
Cut steak into 2.5cm cubes. Put into suacepan, Add stock and chopped onions, and simmer,
covered, 1 to 1.5 hours or until meat is tender. Adjust seasoning. Bled flour with extra water, add
to steak, stir until mixture boils and thickens. Pour into pie dish, cool.
If you want a rich dark colour in the gravy, add 1 to 2 teaspoons of soy sauce.
Roll out pastry to an oblong just larger than pie dish. Cut thin strips from end and fit round moistened
edge of dish. Brush pastry rim with water, and place remaining pastry on top of pie. Press edges
together, trim off excess pastry, using sharp knife. Make 2 slits in centre to allow steam to escape.
Glaze with beaten egg-yolk. Stand dish on baking tray, bake in 250 degrees celcius oven for 20 to
25 minutes. Reduce heat to 220 degrees, bake for a further 25 to 30 minutes or until pastry is golden.
Serves 6
