English Pastry-covered Pie
ready in 2 h.
- 11 ozs frozen Puff pastry (defrosted)
- 4 ½ cups Steak (sliced)
- 1.333 cups Bovine kidney (sliced)
- 1 Tbsp flour
- clarified butter (for frying)
- 1 large onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 ½ cups Mushrooms (sliced)
- ⅔ cup Muscat de Provence squash (diced)
- 1 bay leaf
- 2 sprigs thyme
- ⅔ cup dark beer
- ⅞ cup Beef stock
- 1 Tbsp tomato puree
- 1 Tbsp Worcestershire sauce
- 3 Tbsps milk
- 1 egg yolk
Heat the oven to 180°C (160° in a fan oven), 350°F, gas 4.
Dust the meat with flour and season with salt and ground black pepper. Heat the clarified butter in a pan in a roasting tin and fry the meat on all sides on a high heat. Remove from the pan and place on a plate.
Fry the onion and garlic in the leftover fat and add the mushrooms. Add the meat, squash, bay leaf and thyme. Deglaze with the beer and the stock and stir in the tomato puree. Stirring continuously, bring to the boil on a medium heat, then cover with a lid and cook for 45 minutes in the oven.
Season the cooked filling with salt, ground black pepper and Worcestershire Sauce. Pour the mixture into four individual pie dishes and leave to cool. Remove the bay leaf and the thyme. Turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6.
Roll out the pastry on a floured work surface and cut out circles big enough to fit the pie dishes - allow for a wide edge. Place them on top of the dishes and press down firmly. Allow the pastry to hang down a little. Use the remaining pastry to make decorations if desired.
Mix together the milk and the egg yolk, brush onto the pastry and bake the pies for 35 minutes until golden brown. Serve hot.