My Ingredients:
1 1/2 onion, chopped
700g minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
1/2 tsp nutmeg
2 Tbsp flour
360g packet shortcrust pastry
1 sheet ready rolled puff pastry
How to Make:
Saute' the onion, and meat in a pan until colored, draining off the fat.
Add
the beef stock, tomato sauce and seasoning for taste, cover and boil,
then simmer around 15 minutes. Stir in the blended flour, and add it to
thicken then cool. Lightly grease a 22 cm 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 to seal.
Trim
and score the edges, brush the top lightly with a beaten egg and make a
cut in the center of the pastry. Bake in oven at 230C around 8 to 10
minutes then reduce heat to 175C and bake it more 25
minutes.
