Steak and Mushroom Pie

Steak and Mushroom Pie

1 lb stewing steak

2 tsp of mixed herbs

1 tsp of ginger powder

1 tbsp of tomatoe puree

2 level tbsp seasoned flour

1 onion, skinned and sliced

3/4 pint of beef stock

3/4 cup mushrooms

7 1/2 oz packet puff pastry (ensure to cut off 1/4 for the top of the pie, leaving rest for the bottom)

beaten egg to glaze.

1. Wipe the meat, cut off any large bits of fat, cut it into small, even pieces and coat with seasoned flour.

2.Put the meat and sliced onion into a pan, add tbsp of oil, cook until brown, add flour and stir in beef stock. Bring to the boil, reduce the heat and simmer for 1 1/2 hours or until the meat is tender, stiring occasionally. Leave to cool.

3. Roll out both pieces of the pastry to desired thickness. You will need a 7inch baking tin/dish, greased.

Make sure you have rolled the pastry enough so that it will cover the walls of the tin.

4. Put the meat and mushrooms into your tin/dish with a small amount of gravy and put the rest aside.

5. Brush around the edge of the pastry with beaten egg, place pastry lid on top and pinch all around to seal. Brush the top with more beaten egg.

9. Bake in the oven at Gas 6/200°C for 25 minutes or until golden brown and crispy. Reduce the heat to Gas 4/180°C and cook for about a further 10 minutes.

Pie a-la-fluffball.