|2kg||Chuck Steak, cubed|
|5||rashers bacon, fat on and cut into strips|
|3||onions roughly chopped|
|2||garlic cloves crushed|
|Salt and Pepper to seas|
|3tbs||corn flour dissolved into 1/4 cup water|
|Good quality puff pastry|
A delicious beef recipe for the whole family
LET’S START …
Heat oil in a heavy-based saucepan on medium. Brown off bacon, set aside.
Heat a little more oil in the same pan, no need to clean from the bacon, and on a high heat and sear chuck steak off in 2 batches, making sure to get a nice brown colour on the pieces.
In the same pan, lower the heat to medium and saute onion and garlic for around 3 minutes, until tender. Return bacon and beef to pan with stock and wine. Bring to the boil. Reduce heat to low. Cook, covered, for 40 mins. Uncover and simmer for 30 minutes, until sauce thickens. Add in corn flour mixture and cook until pie mixture thickens.
Leave mixture to cool before placing it in the pastry case.
Lightly grease a pie dish and line with one layer of puff pastry, leaving some of the pastry to over hang the edges. Place pie filling inside and finish with a layer off puff pastry on top. Pierce a hole in the centre to allow steam to escape.
Seal the edges of the pie by pinching them together, trim and place into a pre heated oven at 200 degrees Celsius. Bake until pastry is golden brown and filling is hot (around 45 mins).