Cut the steak into cubes and place in a bowl and toss in the flour , paprika and a pinch of salt.
2
Heat a large fry pan with 1 tbsp of olive oil. Shake away the excess flour and brown off the meat in a hot pan. Once browned place the meat into a clean bowl. Add the wine to the pan and deglaze allowing the wine to cook off for a minute or two. Add the pan juices to the meat.
3
Add another tbsp of olive oil to the pan and add the onions with a little pinch of salt and allow them to cook down until soft. Add the tomato paste and combine with the onions.
4
Add the mushrooms and cook down for a couple of minutes then add the meat and juices back to the pan.
5
Add the stock and scatter the thyme sprigs over, season and bring to a boil. Take the temperature down to a low simmer and cover with a lid and cook for an hour. This can be done the day before and set aside until ready to make the pie.
6
Preheat oven to 200 degrees.
Transfer meat to a pie dish or ovenproof dish.
7
Using ready made puff pastry, lay the pastry over the meat filled dish and using a knife cut the pastry leaving a slight overhang for shrinkage. Crimp the edges of the pie using your fingers and cut a cross in the middle.
8
Brush the pastry with egg wash and sprinkle with sesame seeds. Bake for 30-35 minutes . The pastry should be golden
Ingredients
1onion, chopped finely
1tbspplain flour
1tsppaprika
500gmixed mushrooms, chopped
800gblade steak
500mlbeef stock
½cupwhite or red wine
1tbsptomato paste
4sprigs of thyme
salt and pepper
olive oil for cooking
1sheet of ready made puff pastry, I used spelt
1egg, whisked to make egg wash
1tbspsesame seeds
Directions
1
Cut the steak into cubes and place in a bowl and toss in the flour , paprika and a pinch of salt.
2
Heat a large fry pan with 1 tbsp of olive oil. Shake away the excess flour and brown off the meat in a hot pan. Once browned place the meat into a clean bowl. Add the wine to the pan and deglaze allowing the wine to cook off for a minute or two. Add the pan juices to the meat.
3
Add another tbsp of olive oil to the pan and add the onions with a little pinch of salt and allow them to cook down until soft. Add the tomato paste and combine with the onions.
4
Add the mushrooms and cook down for a couple of minutes then add the meat and juices back to the pan.
5
Add the stock and scatter the thyme sprigs over, season and bring to a boil. Take the temperature down to a low simmer and cover with a lid and cook for an hour. This can be done the day before and set aside until ready to make the pie.
6
Preheat oven to 200 degrees.
Transfer meat to a pie dish or ovenproof dish.
7
Using ready made puff pastry, lay the pastry over the meat filled dish and using a knife cut the pastry leaving a slight overhang for shrinkage. Crimp the edges of the pie using your fingers and cut a cross in the middle.
8
Brush the pastry with egg wash and sprinkle with sesame seeds. Bake for 30-35 minutes . The pastry should be golden
