Step 1
First, make the filling. Melt the Trex in a large saucepan over a high heat. Add the meat a handful at a time, browning each handful before adding the next.

Step 2
Add the onion and mushrooms and cook for 2-3 minutes, stirring often. Pour in the stock. Reduce the heat, cover and cook for 1½-2 hours, or until the meat is very tender.

Step 3
Meanwhile, sift the flour and salt into a large bowl. Rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill.

Step 4
Blend the cornflour with 3 tbsp cold water and add to the meat, stirring until thickened. Season and cool.

Step 5
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 6
Roll out the pastry on a lightly floured surface into a large rectangle. Cut out 4 lids, using an up-turned individual pie dish as a template, cutting around it with a sharp knife.

Step 7
Spoon the meat mixture into 4 individual pie dishes and dampen the rims with water. Cut slashes in the pastry lids to allow steam to escape, then position on top. Put the pie dishes onto a baking sheet. Brush the tops with a little milk, then bake for 25-30 minutes.

Top Crust Steak & Mushroom Pies

Top Crust Steak & Mushroom Pies

These single-crust individual pies are so delicious! Tuck in!

4

Serves: 4

30
MINS

Bake Time: 30 mins

Suitable for home freezing

INGREDIENTS

15g½oz Trex
450g1lb Lean braising steak,cut into chunks
11 Onion, chopped
150g6oz Mushrooms, sliced
500ml18fl oz Beef stock
2 tbsp2 tbsp Cornflour
Salt and freshly ground black pepper

Pastry

225g8oz Plain flour
¼ tsp¼ tsp Salt
100g4oz Trex
Milk, to glaze

METHOD

Step 1
First, make the filling. Melt the Trex in a large saucepan over a high heat. Add the meat a handful at a time, browning each handful before adding the next.

Step 2
Add the onion and mushrooms and cook for 2-3 minutes, stirring often. Pour in the stock. Reduce the heat, cover and cook for 1½-2 hours, or until the meat is very tender.

Step 3
Meanwhile, sift the flour and salt into a large bowl. Rub in the Trex with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments until smooth, then wrap and chill.

Step 4
Blend the cornflour with 3 tbsp cold water and add to the meat, stirring until thickened. Season and cool.

Step 5
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 6
Roll out the pastry on a lightly floured surface into a large rectangle. Cut out 4 lids, using an up-turned individual pie dish as a template, cutting around it with a sharp knife.

Step 7
Spoon the meat mixture into 4 individual pie dishes and dampen the rims with water. Cut slashes in the pastry lids to allow steam to escape, then position on top. Put the pie dishes onto a baking sheet. Brush the tops with a little milk, then bake for 25-30 minutes.

BAKE MODE

WHY NOT TRY ...