Steak and pickled onion pie.
Serves 4
1 tbsp olive oil
4 rashers smoked streaky bacon
750g cubed casserole or braising steak
4 tbsp plain flour
75cl bottle red wine
1x 450g jar baby pickled onions drained and rinsed
2 fresh thyme sprigs
handful of baby button mushrooms
375g pack ready-rolled puff pastry
salt and freshly ground black pepper
1 Heat the oil in a large casserole pan cut the bacon into 1 cm wide strips, and add to the pan.
2 Season the flour with salt and pepper then toss the steak in the mixture. Shake off any excess flour then add to the pan and cook for 7-8 minutes, turning from time to time until nicely browned.
3 Add the wine, pickled onions, mushrooms and thyme. Bring to the boil, partially cover and simmer for at least 1 hour.
4 Preheat the oven to 200c / gas 6. Open out the pastry and cut to about
2cm larger than the pan, rolling out slightly thinner if necessary. Place on top of the steak, tucking in the edges to enclose the filling. Brush with milk then bake for 20 minutes until golden and puffed.
