Homemade Meat Pie

INGREDIENTS

1 sheet of Shortcrust Pastry
1 sheet of Puff Pastry
1 Egg, lightly beaten
Filling
1 kg Blade or Round Steak, cubed into 2cm pieces
1 Onion, diced
2 Tbsps Cornflour
1 Cup Red Wine
1 Tbsp Worchestershire Sauce
1 Tbsp Hp Sauce
20g Freshly Ground Pepper
2 Tsps Chopped Parsley
2 Cups of Beef Stock
1 Tbsp of Olive Oil


METHOD
Preheat oven to 220C

To make the filling:
In a large saucepan on a high heat, add oil and onion and cook until soft.

Add the meat, and cook until sealed.

Add the red wine, worcestershire, hp sauce, ground pepper, parsley, and beef stock. Bring to the boil and simmer for 1 hour. Stir frequently.

Mix cornflour and 1/4 cup of water until their are no lumps. Add this to the filling mixture, and stir for 5 minutes. The mixture should start to thicken and return to a simmer.

Add salt and pepper as desired.

Pastry :
Take the sheet of shortcrust pastry, cut out a circle to fit inside pie dish.
Without too much stretching, mould the pastry into a butter brushed pie dish.
At this point, you could choose to blind bake the shortcrust pastry for 10 minutes.

Spoon the filling into the shortcrust lined pie tin.

Place the sheet of puff pastry on top. Trim and press the edges of the pastry together.

Glaze with the egg (I also season with ground pepper) and slit the middle of the pie with a knife to allow the steam to escape.

Bake at  220C for 20 minutes, then at 190C for a further 20 minutes, until golden brown.

Serve with mashed potato, peas and your choice of sauce or gravy.