Sᴛᴇᴀᴋ ᴘɪᴇ

Sᴛᴇᴀᴋ ᴘɪᴇ Aᴛᴛᴇᴍᴘᴛ ɴᴜᴍʙᴇʀ 2 Tʜɪs ᴡᴀs sᴏ ᴅᴇʟɪᴄɪᴏᴜs ᴀɴᴅ sᴏ ᴇᴀsʏ ᴛᴏ ᴍᴀᴋᴇ! Nᴏᴡ ᴛᴏ ᴡᴏʀᴋ ᴏɴ ᴛʜᴇ ᴘʀᴇsᴇɴᴛᴀᴛɪᴏɴ Iɴɢʀᴇᴅɪᴇɴᴛs – Braising steak, diced – 1 Onion, chopped – 4 Mushrooms, chopped – Plain flour – Tomato ketchup – 1 Egg – Ready made puff pastry (can also make your own if you like) – 2 beef stock cubes mixed with 600ml boiling water – Oil / cooking spray – Salt & pepper, to taste Mᴇᴛʜᴏᴅ – Heat the oven to 160degrees (you’re going to slow cook the meat) – Place a wok or large saucepan over the heat on the hob. Add the oil and make sure this is hot before adding your steak. Cook until brown and then place into an oven proof dish. – Place the wok back onto the heat and add the onions and mushroom. Fry until the onions go soft. – Squirt a tbsp of ketchup into the wok and mix. – Place the onions and mushrooms into the dish with your meat. – Pour the stock into the oven proof dish, make sure it’s covering all of the meat. – Put a lid on your dish (if you don’t have one foil works fine). Place in the oven and slow cook for 2hours. – Once the 2hours is up, take your meat out of the oven and turn the oven up to 200degrees. – Get yourself a pie dish and pour in the filling. (if you don’t have a pie dish you can keep it in your oven proof dish) – Roll out your pasty and in a bowl beat your egg. – Cut the pastry to the size of your dish. Drape Over the top, brush some egg over the pastry. – Make some small slits in your pastry towards the middle of the pie. – Bake for a further 40mins until the pastry is nice and golden. – Serve on a plate with your favourite sides. I just had some chips which are great for dipping in the gravy sauce Sɪᴛ ʙᴀᴄᴋ ᴀɴᴅ ᴇɴᴊᴏʏ ʏᴏᴜʀ ᴍᴇᴀʟ 😋

Sᴛᴇᴀᴋ ᴘɪᴇ