Steak Pie

What's cooking this time for family get-together? Well, I am thinking of steak pie of course! It has been for such a long time since I last cooked steak pie. If I can remember right that was some 10 years ago! My goodness! Seems that all these while I had been eating out for steak-pies. So, this time I am going to try my cooking talent of this meal and I will refer to this simple steak pie recipe as a guide. Also, I will get my sisters to help me with the dishes (ssh...washing dishes). Wish me every successful luck you can find in the whole world. :)

STEAK PIE (Serves six)

50g dripping or butter,

900g stewing beef, diced;

40g plain flour;

1 large onion, peeled and chopped;

600ml beef stock, hot;

1 heaped tbsp tomato purée;

1 tbsp Worcestershire sauce;

225g puff pastry (ready-rolled); 1 small egg, beaten

Method

Heat the dripping or butter in a heavy saucepan. Toss half the meat in seasoned flour and brown all over in the fat. Remove with a slotted spoon, then coat the remaining meat and brown it too. Remove and add the onion to the pan, introducing a little more fat at this stage. Gently fry until softened, return the meat to the pan with the hot stock, tomato purée and Worcestershire sauce. Grind in plenty of black pepper and some salt, stir well and bring to the boil. Cover the pan and reduce to a simmer. Cook very gently for two hours, stirring once. Check the seasoning and then tip the contents into a 1.8-litre pie dish and allow to cool.

Cut a long strip of the rolled-out pastry. Place the pastry strip round the rim of the pie dish, then brush with some of the beaten egg. Place the remaining pastry over the top of the meat and press down to seal all the edges.

Brush with the rest of the beaten egg and pierce a wee hole in the middle. Bake at 220¼C/gas 7 for 30 to 35 minutes until puffed up and golden brown. (If the pastry is getting a little too dark, lightly cover it with a piece of foil.) Serve.

Source: Steak Pie