Steak And Mushroom Pie

* Exported from MasterCook II *

STEAK AND MUSHROOM PIE

Recipe By : Homemade Good News (Vol 16 No 4)
Serving Size : 1 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (17 1/4 oz) frozen puff pastry sheets
1 1/2 pounds lean sirloin steak, cut into small 1/2 in
cubes
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion -- sliced
1/2 pound fresh mushrooms -- sliced
1/2 cup beef broth
1 ceramic pie bird -- optional
1 egg white -- for glazing

Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or
until pliable. Meanwhile, prepare filling. Place steak, flour, salt and
pepper in a large plastic bag and shake to coat well. Add onion and
mushrooms to the bag and shake to mix. Pour ingredients from the bag into a
standard 9-inch pie plate, mounding high in the middle. Nestle the pie bird,
if using, into the center of the mixture. 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. 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. Using a very sharp knife, trim
the pastry 1 inch away from the edge of the plate, forming a picture perfect
11-inch circle. Now, 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. Got it? Great. Oh, hold on
to those pastry scraps. We'll turn them into beautiful leaves that go on top
of the pie. 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 or "knocking-up" as they say in
Great Britain!) 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. Now, slowly pour the beef broth over the meat, allowing time for
the broth to settle to the bottom of the dish. Try not to pour the broth
over the edge of the bottom crust. 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. If you are using a pie bird, cut a small "x" into the center
of the top crust, to allow you to wiggle the pastry easily over the bird. If
you don't have a pie bird, simply cut some decorative slits in the top
crust, after assembling, to allow steam to escape while baking! Lightly
brush the rim of the "bottom" crust with water, then arrange the top crust
over the filling. Press edges firmly together, then "knock-up", crimp or
flute as you'd like. Now, you can cut your decorative slits, if you are not
using a pie bird. Cut leaf shapes from pastry scraps and score "veins" with
a sharp knife. Dampen the back of leaves and arrange over the top crust
around the pie bird. Lightly beat an egg white with about a tsp of cold
water until frothy, then brush evenly over the tops of the leaves and the
top crust. Bake in the center of a preheated 450F oven for 10 minutes or
until crust is puffed and lightly golden. Then reduce oven temperature to
350F and move pie to a lower rack. Continue baking another 60 minutes. Cover
pie loosely with foil if crust becomes too brown.

YIELD: 6 servings

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