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1
Trim the excess fat and sinew from the meat , then cut the meat into 2cm cubes .
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2
place the flour in a plastic bag add some salt and pepper then shake the bag to mix it well .
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3
now add the cubed meat into the bag and toss gently until well coated with flour .
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4
now remove the meat from the bag and shake off any excess flour .
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5
Heat the oil in a heavy based pan then add the meat to the pan in batches , and cook quickly to seal until browned .
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6
remove from pan and drain on paper towels .
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7
leaving the meat juices in the pan add the onions to the pan and cook for 5 minutes or until soft .
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8
once onions are done return meat to the pan with the onions and add the stock , tomato paste and worcestershire sauce , bring to the boil then reduce heat to simmer , covered , for 1 and 1/2 hours , stirring occasionally .
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9
once cooked remove pan from heat and allow the meat mix to cool completely .
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10
pre heat the oven to 210C / 420F.
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11
for individual pies , cut circle shapes for your pie base , for bottoms makes sure it is big enough to go all the way up the pie dish and the lids smaller than base but with enough for sealing them .
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12
i used 11cm pie tins for the individual pies so a bowl is a good way to get a slightly larger circle for your pie dish , about 14cm diameter .
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13
now line your pie tins and place bottom pastry into the pie dishes making sure there are no tears and that they reach the top .
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14
Divide cooled steak filling evenly into the pie pastry shells .
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15
brush around the pastry rim with the beaten egg and place pastry lid on top and press the edges down to seal it .
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16
decorate if desired .
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17
brush the pie pastry top with the egg and using a sharp knife make 2 small slits in the top of each pie and place pies tins onto a baking tray and bake for 15 minutes or until pastry is golden .
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18
serve pies hot with tomato or your favourite sauce or non at all .
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enjoy .
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20
:-)
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21
for one large family pie , roll pastry out onto a lightly floured board until pastry is about 3mm thick and cut to fit large pie dish all the way up the sides and one smaller to fit as a lid for the pie .
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22
line your pie dish and place bottom pastry into bottom of pie dish and fill with cooled steak filling , brush edges with egg , add the lid pressing edges to seal the meat into the pie , with a sharp knife make three small slits in the lid and brush with egg .
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23
place the pie in preheated oven and bake for 30 minutes or until golden and crisp .
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24
slice and serve hot with sauce and mash .
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25
enjoy .
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26
:-)
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NOTE : a pie dish of any shape can be used , check the cup capacity by standing the dish on a level surface and measuring water into it .
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28
allow plenty of time for your pastry to thaw before using it .
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29
make sure the steak mix is completely cooled before adding it to the pastry .
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30
also you can add bacon , mushrooms , herbs in the cooking process to add to the flavor and variation of the pies .
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31
cheeses can also be added but on top of cooled mixture before lid goes on top.
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32
i added cheese to mine .
