Meat and Vegetable Pie
Ingredients:
- 1 packet (375g) Lion Pastry Mix
- 450g blade or braising steak cut into 10mm cubes
- 2 tablespoons Lion or Lighthouse Plain flour
- 1 teaspoon salt
- 30g butter
- 1 onion chopped
- 1 1/2 cups diced mixed vegetables
- 1/2 cup stock or water
- Pinch pepper
Method:
- Prepare pastry as directed.
- Roll out 2/3 of pastry and line 20cm pie dish.
- Roll out remaining pastry to fit top of pie and set aside.
- Coat meat in flour, salt and pepper.
- Melt butter and fry meat and onion until brown.
- Add stock or water and bring to the boil, stirring constantly.
- Add vegetables, cover and simmer gently for 30 minutes or until meat is tender.
- Remove from heat and cool.
- Spoon into pastry case and cover with pastry top.
- Crimp edge and cut an airvent in the centre.
- Bake in a moderate oven at 200c (180c fan forced) for 30 minutes or until pastry is golden brown in colour.
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