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1
Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
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2
Heat skillet until hot.
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3
Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
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4
Salt and pepper to taste, and set aside.
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5
In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
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6
Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
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7
Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
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8
Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
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9
Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
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10
Cover with the puff pastry turning in the edge.
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11
Press and seal with a fork to the edge of dish.
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12
Poke several holes all over the pastry with a fork.
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13
Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
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14
Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
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15
You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
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16
Enjoy!
