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The flavor of this pie will be improved if the meat filling is cooked the day before. Serves 4 to 6.
Ingredients
1 tablespoon cooking oil
1 oz butter
1 ½ lb. braising steak, cut into 1-inch cubes
1 medium onion, peeled and diced
2 tablespoons plain flour
½ pint beef stock
¼ pint red wine
1 tablespoon tomato puree
½ teaspoon dried mixed herbs
1 small tin smoked oysters (drained)
8 oz puff pastry
Method
Set oven to 325F or mark 3.
Heat the oil in a large frying pan, add the butter and fry the beef in small batches until browned, and transfer to a casserole dish.
Fry the onion gently until soft and lightly browned.
Stir in the flour and cook for 2 to 3 minutes.
Remove from the heat and add the stock, wine, tomato puree and herbs.
Return to the heat and stirring, bring to the boil.
Pour over the meat, cover, and cook in the oven for 1 ½ hours.
Stir in the oysters and cook for a further 30 minutes.
Next, transfer the meat to a 3-pint pie dish and insert a pie funnel in the center.
Roll out the pastry on a lightly floured surface and use to cover the pie dish.
Trim and decorate. Increase oven to 425F or mark 7.
When hot, cook the pie for 25 minutes and then reduce oven to 350F or mark 4 and cook for a further 15 minutes.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.