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1
Defrost puff pastry (both sheets) at room temperature for 20 to 30 minutes or until pliable.
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2
Meanwhile, prepare filling.
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3
Place steak, flour, salt and pepper in a large plastic bag and shake to coat well.
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4
Add onion and mushrooms to the bag and shake to mix.
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5
Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle.
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6
Nestle the pie bird, if using, into the center of the mixture.
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7
Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center.
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8
To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry.
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9
Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a picture perfect 11-inch circle.
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10
Now, come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter.
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11
Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a 1/2 inch overhang.
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12
Tuck the pastry ring slightly down into the sides of the pie plate, forming a mock bottom crust.
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13
This will help keep the crust secure from leaks.
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14
Now, slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish.
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15
Try not to pour the broth over the edge of the bottom crust.
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16
Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust.
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17
If you are using a pie bird, cut a small X into the center of the top crust, to allow you to wiggle the pastry easily over the bird.
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18
If you don't have a pie bird, simply cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking!
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19
Lightly brush the rim of the bottom crust with water, then arrange the top crust over the filling.
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20
Press edges firmly together, then crimp orflute as you'd like.
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21
Now, you can cut your decorative slits, if you are not using a pie bird.
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22
Cut leaf shapes from pastry scraps and score veins with a sharp knife.
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23
Dampen the back of leaves and arrange over the top crust around the pie bird.
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24
Lightly beat an egg white with about a teaspoon of cold water until frothy, then brush evenly over the tops of the leaves and the top crust.
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25
Bake in the center of a preheated 450 degree F oven for 10 minutes or until crust is puffed and lightly golden.
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26
Then reduce oven temperature to 350F (180C) F and move pie to a lower rack.
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27
Continue baking another 60 minutes.
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28
Cover pie loosely with foil if crust becomes too brown.
