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1
Preheat oven to 425u00b0F.
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2
Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
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3
In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
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4
Repeat until all the meat is cooked. Add more suet as needed.
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5
Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
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6
Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
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7
Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
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8
On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
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9
Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
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10
Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
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11
Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
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12
Bake in center of oven at 425u00b0F for 30 minutes. Reduce heat to 350u00b0F and bake an additional 30 minutes or until crust is golden brown.
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13
Serve immediately, while fresh and hot.
