4 – 6 Beef steaks with the bone still intact. I used shoulder cuts. If you want really succulent meat, you need to have meat on the bone.
1 litre of good beef stock
1 brown onion
Pepper to season
1 tblspn of plain flour
4 sheets of puff pastry
What to do:
1. Heat some oil in a deep frypan (with a lid) and brown your steaks.
2. Pour in half your stock.
3. Put the lid on the pan and leave to simmer at a medium temperature for a couple of hours.
4. While you’re waiting for the steaks to cook, cut your onion and sauté in a smaller frypan till golden brown. Set aside.
5. Add more stock if the liquid dries out when your steaks are simmering.
6. When the bones pull away from the steaks easily, then your meat is ready to chop.
7. Chop up the meat.
8. Add the sautéed onion.
9. Season with pepper.
10. Add more stock.
11. When the stock simmers down add your flour and mix in.
12. Preheat the oven to 180 degrees celsius. Cut your pastry sheets to size and make a base for your pie, then blind bake till golden brown.
14. Place another sheet of pastry on top of the filling, brush with butter and score. Then bake for about another ten minutes till golden brown on top.
It’s a great pie for a hearty winter meal. You can also add chopped vegetables and potatoes to the mix if you wish.