Subj : St. Kieran 06 To : All From : Dave Drum Date : Thu Mar 04 2021 11:55:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kieran's Hangover Proper Steak Pie Categories: Pastry, Beef, Mushrooms, Wine, Vegetables Yield: 6 servings 10 g Dried porcini mushrooms 2 tb Oil 1 kg Braising steak 2 lg Onions; rough chopped 4 lg Carrots; in large chunks 2 ts Golden caster sugar 4 tb Plain flour 300 ml Red wine 2 Beef stock cubes +=MIXED WITH=+ 400 ml Boiling water 1 Bay leaf 200 g Chestnut mushrooms; halved 500 g Block puff pastry Start by braising the beef. If you’re using the porcini, cover them in boiling water for 20 mins, then squeeze out but keep the soaking water. Heat oven to 160ºC/140ºC (fan) 320ºF/290ºF (fan) gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions and carrots to the pan, adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Add the soaked mushrooms, sizzle for 1 min more, then scatter over the sugar and flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan and give it all a good stir. Pour over the wine, stock and porcini soaking liquid, discarding the last few drops. Season stew, tuck in the bay leaves and bring everything to a simmer. Cover with a lid and place in the oven for about 2 hrs, until the meat is really tender. While the stew is cooking, heat a drop more oil in a frying pan and sizzle the mushroomsfor 3 mins until golden. Remove from the heat and, when the stew is cooked, stir them through. Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed. When you want to make the pie, heat oven to 220ºC/200ºC (fan) 425ºF/400ºF (fan) gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour. Cut a third off the pastry and set aside. Roll out the pastry to a thick-ish round that will easily line the pie dish with an overhang, then line the tin. Add the beef to the dish using a slotted spoon so some gravy is left in the container, as you don’t want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside. Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with egg yolk, then cover with the pastry lid. Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray, then bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of mash! RECIPE FROM: https://fullasanegg.org Uncle Dirty Dave's Archives MMMMM .... It is not just some fast food chain; it's part of our culture. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .