I wasn’t able to write anythingin my blog for weeks. I am still cooking of course, but I am in such a rush that I end up preparing dinner when the light has gone and it is not possible to take good photos. I will try to restart a routine; it is my therapy at the end of the day !!!
I decided to try something that had to be quick and to make me happy it should be something a bit “Regency”. So I went for a steak pie but instead of hot water pastry dough that is the more correct choice if you want to have a real “Regency” pie, I used deep frozen puff pastry. The result was anyway delicious and even my daughter that is not a meat-lover eat a nice portion of it.
900 g steak, cut into cubes (I was very careful in trimming all the fat parts)
White flour, for dusting
1 tbsp olive oil
1 small onion, chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
salt and (better if freshly) ground black pepper
500ml hot beef stock
225g puff pastry
1 egg, beaten
Dust the cubedsteak with the flour
Heat the oilin a large pan and fry the meat, until browned on all sides.
Add the sliced onion, parsley and thyme, salt and black pepper and the stock and bring to the boil.
Reduce the heatand simmer gently for an hour and a half.
Preheat the ovento 180.
Transfer the filling mixtureto an ovenproof dish. Cut a piece of pastry to fit across the top of the dish and place on top of the dish (I used a cutting tool to make it look like a net); then brush with more beaten egg.
Transfer to the oven and cookfor about 1 hour or until the pastry get nicely brown, it is nice both serve hot or cold.