Post by chief_cook2 on Jan 17, 2003 20:51:57 GMT -6
1 onion, chopped
1 1/2 LB minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
1 pinch nutmeg
2 Tbsp flour blended with a little water
1 packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste
Saute' the onion, and meat in a frying pan until browned, draining off any
excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to
a boil, then simmer for 15 minutes. Stir in the blended flour, and allow
the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish
and line with the shortcrust pastry. Spoon in the cool filling, moisten the
edges with water, and top with the puff pastry, pressing gently to seal.
Trim and score the edges, brush the top lightly with a beaten egg and make
a slight cut in the center of the pastry. Bake at 230C (425F) for 10
minutes then reduce heat to 180C (350F) and bake a further 30 minutes.
Serves 4 - 6
1 1/2 LB minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
1 pinch nutmeg
2 Tbsp flour blended with a little water
1 packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste
Saute' the onion, and meat in a frying pan until browned, draining off any
excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to
a boil, then simmer for 15 minutes. Stir in the blended flour, and allow
the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish
and line with the shortcrust pastry. Spoon in the cool filling, moisten the
edges with water, and top with the puff pastry, pressing gently to seal.
Trim and score the edges, brush the top lightly with a beaten egg and make
a slight cut in the center of the pastry. Bake at 230C (425F) for 10
minutes then reduce heat to 180C (350F) and bake a further 30 minutes.
Serves 4 - 6