Steak Pie
By: Anonymous
Published: Saturday, February 13, 2010 - 9:06pm

Ingredients




Pastry for 9-inch double pie crust
(preferably puff pastry)
1 pound lean stewing beef trimmed and cubed
2 tablespoons salt and freshly ground pepper (seems a lot I think)
2 tablespoons butter
1 tablespoon oil
1 lrg onion chopped
1 cup thick beef stock
milk for brushing

Preparation

1 Heat oil and butter together in pan. 2 Toss the beef in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate. 3 Add onion to remaining butter in pan and fry gently until slightly golden 4 Add meat back to pan and pour in beef stock, slowly bringing to a boil. 5 Lower heat, cover and simmer for 1 - 2 hours, stirring occasionally until meat is tender. 6 Remove from heat; leave the mixture to stand until it is completely cold. 7 Roll out half of the pastry on a floured surface, then use to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out sufficient pastry to make a lid. 8 Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water. 9 Cover with the pastry lid, pushing edges together to seal and flake by cutting with the back of a knife. 10 Flute the pastry and then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes or until golden brown.