A classic, mouth-watering filling of juicy chunks of steak and mushrooms, topped with crusty puff pastry
- 3tbsp oil
- 750g (1lb 10oz) lean braising steak
- 1 large onion, peeled and sliced
- 1tbsp seasoned flour
- 600ml (1pt) hot beef stock
- 1tbsp Worcestershire sauce
- 1 bay leaf
- 150g (5oz) button mushrooms, wiped and halved
- 225g (8oz) puff pastry
- Beaten egg, to glaze
Preheat the oven to 170°C (325°F, gas mark 3). Heat half the oil in frying pan and fry braising steak, in batches, over a high heat until browned. Transfer to a casserole dish.
Add the onion to the pan and fry for 5-6 mins then stir in the flour and cook for a further minute. Pour in the stock and Worcestershire sauce and bring to the boil then pour over the beef. Add the bay leaf and season with salt and freshly ground black pepper. Cover and cook in the oven for 1 hr 30 mins.
Heat the rest of the oil in a clean frying pan and fry the mushrooms for 1-2 mins until browned. Add to the casserole and cook for a further 20-30 mins.
Roll out the pastry on a lightly floured surface and cut out four 13cm (5in) rounds. Place on a baking sheet, glaze with beaten egg and use the tip of a knife to lightly score a criss-cross pattern.
When the casserole is cooked remove from oven and increase the temperature to 220°C (425°F, gas mark 7). Bake the pastry rounds for 10-15 mins until risen and golden. Split open each pastry round and spoon casserole over the base then top with lid.
Both the casserole and pastry cases can be frozen for up to 1 month. Allow the casserole to defrost then simmer in a pan for 20-25 mins until thoroughly reheated. The pastry cases can be heated from frozen in a moderate oven for 10-15 mins.