Pastel escocés de ternera

Ingredientes

• 600 g Beef Stewing Steak (at room temperature; cubed)
• 2-3 tbsp Plain Flour
• 25 g Block Margarine or Butter
• 2 Onions (diced)
• 500 ml Beef Stock
• 1 tsp Worcestershire Sauce
• 1/2 tsp Ground Sea Salt
• 1/2 tsp Ground Black Pepper
• 320 g Ready-roll Puff Pastry (usually 1 pack)
• 1 Free-range Egg (beaten; for glazing)

Preparación

1. 1

   Dust the stewing steak in flour. In a large pan, melt the margarine/butter over medium-high heat before adding the dusted steak and browning on all sides.

2. 2

   Add the diced onions to the pan and cook for a few minutes until softened.

3. 3

   Pour in the beef stock, Worcestershire sauce, ground sea salt, and black pepper. Bring to a boil, then reduce the heat and simmer gently for 1½-2 hours, or until the beef is tender and the sauce has thickened.

4. 4

   Preheat your oven to 180°c (160°c fan-assisted ovens, Gas Mark 4 or 350°F). Lightly grease a large deep pie dish.

5. 5

   Once the filling is cooked, transfer it to the prepared pie dish and allow it to cool completely.

6. 6

   Roll out the ready-rolled puff pastry to fit over the top of the pie dish. Place the pastry over the filling, pressing the edges down to seal. Trim any excess pastry and crimp the edges with a fork or your fingers. Brush the pastry with the beaten egg for a golden finish. Cut a small slit in the centre to allow steam to escape.

7. 7

   Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.

8. 8

   Remove from the oven and leave to rest for a few minutes before serving, with veg & potatoes.