Ingredients
750g (1 1/2 lb) blade or round steak
1 onion, diced
2 Tbsp flour
6 shakes pepper
2 tsp chopped parsley
1 1/2 cups stock
1/2 recipe Flaky Pastry
parsley sprigs
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Directions
Cut meat into 2 cm pieces. Place meat, onion, flour, pepper and
chopped parsley in saucepan, mix together. Add stock, bring to a boil and
simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high
power, then 12 minuted on medium power. Place the meat mixture into a pie
dish. Set oven to 220C (425F).
Roll out pastry to the shape of the pie dish and 5 cm larger all
around. Cut a 2 cm inch strip from outside edge of pastry. Brush the edge
of the pie dish with water. Fit the strip of pastry carefully around the
edge without stretching it, cut-side out. Join ends neatly and brush
strip with water. Using a rolling pin, lift large piece of pastry without
stretching it, cover dish and press edges lightly. Trim edge and cut a 3
cm intervals, drawing flakes up with knife. Glaze with milk, and slit top
of pie to allow steam to escape, place on baking tray. Bake at 220C for
20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garnish with
parsley and serve. Serves 6.
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