steak and mushroom pie

How To Make steak and mushroom pie

• 1

  Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or until pliable.
• 2

  Meanwhile, prepare filling.
• 3

  Place steak, flour, salt and pepper in a large plastic bag and shake to coat well.
• 4

  Add onion and mushrooms to the bag and shake to mix.
• 5

  Pour ingredients from the bag into a standard 9-inch pie plate, mounding high in the middle.
• 6

  Roll out one of the pastry sheets onto a lightly floured surface to remove creases and enlarge the size of the sheet just enough to cut an 11-inch circle from its center.
• 7

  To cut a circle, invert a clean 9-inch pie plate (the plate will actually measure 10 inches from edge to edge) onto the sheet of pastry.
• 8

  Using a very sharp knife, trim the pastry 1 inch away from the edge of the plate, forming a 11-inch circle.
• 9

  Come in about 2 inches from the rim of the circle and cut a smaller circle (this one does not have to be so exact), forming a 2-inch ring of pastry with an 11-inch diameter.
• 10

  Brush the edge of the meat filled pie plate lightly with water to dampen, then center the pastry ring over the rim of the plate, leaving about a 1/2 inch overhang (for crimping).
• 11

  Tuck the pastry ring slightly down into the sides of the pie plate, forming a "mock" bottom crust (this will help keep the crust secure from leaks).
• 12

  Slowly pour the beef broth over the meat, allowing time for the broth to settle to the bottom of the dish.
• 13

  Try not to pour the broth over the edge of the bottom crust.
• 14

  Roll out the remaining sheet of pastry, again, just large enough to cut out a circle with an 11-inch diameter to use as a top crust.
• 15

  Cut some decorative slits in the top crust, after assembling, to allow steam to escape while baking.
• 16

  Lightly brush the rim of the "bottom" crust with water, then arrange the top crust over the filling.
• 17

  Press edges firmly together, then "knock-up", crimp or flute as you'd like.
• 18

  Now, you can cut your decorative slits, if you are not using a pie bird.
• 19

  Cut leaf shapes from pastry scraps and score "veins" with a sharp knife.
• 20

  Dampen the back of leaves and arrange over the top crust around the pie bird.
• 21

  Lightly beat an egg white with about a teaspoon of cold water until frothy, then brush evenly over the tops of the leaves and the top crust.
• 22

  Bake in the center of a preheated 450 oven for 10 minutes or until crust is puffed and lightly golden.
• 23

  Then reduce oven temperature to 350 and move pie to a lower rack.
• 24

  Continue baking another 60 minutes.
• 25

  Cover pie loosely with foil if crust becomes too brown.
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