Using our recipe ‘How to Make Shortcrust Pastry’ http://wp.me/p3lk3r-s1, we bring you a filling meal that’s versatile to suit being served with vegetables, a salad or to tuck into your picnic basket!
1 onion, peeled and chopped
450g beef steak, cut into strips
200g mushrooms, washed, peeled and chopped
1 tsp flour (any type)
1pt beef stock
100ml red wine (optional)
1 egg, beaten
Andrew: This is good old style traditional and homely food.
Dawn: It is, packed full and is lovely, filling and real comfort food.
- Grease a medium sized overproof dish or four individual ramekins. Preheat the oven to gas mark 5, 190 °C electric.
- In a medium sized saucepan, put the onion and a little water to cook for about 5-10 minutes until softened.
- Add the steak and seal: basically, frying the meat on all sides until the meat turns a brown colour.
- Add the wine and cook for 1-2 minutes and then add the flour, again cooking for 1-2 minutes, stirring the ingredients all the time.
- Now add the beef stock along with the mushrooms. Stir the ingredients on a medium heat until the stock begins to start to thicken.
- Turn the heat down to very low, cover the saucepan and simmer for 40-45 minutes.
- While these ingredients are simmering, using the shortcrust pastry you’ve previously made, divide the pastry in half, setting one half aside. With the other half, either roll it out and line a medium sized ovenproof dish or alternatively, divide this one half of the shortcrust pastry into four, rolling each portion out to use to line each of the individual ramekins.
- Spoon out the steak and mushroom ingredients all in one go into the one ovenproof dish or equally portion it out between the four ramekins.
- Using the remaining set aside shortcrust pastry half, do as you have previously done: either, roll out into one piece large enough to sit atop the medium sized oven proof dish or divide into four, rolling out each and placing on top of each ramekin.
- Before placing the ‘top’ pastry, take a fork and roughly scratch the visible pastry edges. With a cooking brush, lightly paint the beaten egg along all the edges.
Dawn: The egg helps to stick the pastry top to the base, sealing the inside ingredients.
- Press the edges down and with the blade of a knife, press the edges together working all the way around the dish or ramekins.
- Brush the beaten egg across the top of the one dish or the four pastry toppings. Insert a sharp knife into the top to create a slit in the pastry top.
Andrew: This slit acts as a vent to release the hot air inside the pie while the cooking takes place.
- Place on a baking tray in the middle of the pre-heated oven and cook until the pastry turns golden brown, approximately 40-45 minutes.
- Serve with potato wedges (our recipe is here: http://wp.me/p3lk3r-nl), mashed potatoes (and another of our recipes: http://wp.me/p3lk3r-fA), vegetables or salad.
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