| Beef & Sausage Pie
2 cups of round steak or leftover cooked beef
oil
2 1/4 cups of beef stock or bouillon
8 small pork sausages
1 onion, chopped
1 garlic clove, minced
1 leek or 2 scallions
1/4 cup of butter or margarine
1/4 cup of flour
salt and pepper to taste
3/4 cup of diced boiled potatoes
1/2 cup of cooked peas
1/2 cup of diced cooked carrots
pastry for 2 crust, 9 inch pie
1 egg
Cut the round steak or leftover cooked beef in bite sized pieces, and brown slowly in a little oil in a heavy skillet. To the round steak, add 1cup of the beef stock or bouillon and simmer until the beef is tender, about 30 minutes. For leftover cooked beef, add the liquid but omit the simmering. Transfer the meat and any remaining liquid to a bowl. add a little water to the skillet, boiling and scarping up the particles in the skillet, boiling and scraping up the particles in the skillet. Pour this over the beef. Put the sausages and 1/2 cup of water in the skillet, cover, and simmer slowly until the sausages are plump and most of the water has evaporated. Uncover, and let the sausages brown, shaking the skillet so they will not stick, and turning with tongs. Spearing them with a fork will break the casing and cause some of the flavor to escape. Remove the browned sausages with tongs and set aside.
Sauté the onion and garlic in skillet, adding more oil if necessary, until barely tender. Add the onion and garlic to the beef. Cut the leek or scallions into slices and separate into rings. Sauté until barely transparent, remove from the skillet and set aside.
Drain off the liquid that is over the beef, measure and add enough stock or bouillon to make 1 1/4 cups. Melt the butter in the skillet over low heat, blend in the flour and continue cooking over low heat about 1 minute or until mixture is smooth and bubbly. Gradually add the stock or bouillon, stirring constantly and simmer until it is very thick and smooth. Remove from heat and season to taste with salt and pepper. Add the beef and onion, potatoes, peas and carrots. Mix together gently, and set aside.
Make the pastry, divide the dough in half, roll out one half and fit it into a deep 9 inch pie plate, leaving 1 inch hanging over the edge. Place 4 of the cooked sausages in the bottom like wheelspokes and spoon the beef vegetable mixture over evenly. Put the remaining sausage over the mixture. Roll out the top crust, brush the edges of the bottom crust with water, fit the top crust over it and seal the edges by turning the extra bottom crust over the top crust and fluting the edge with your fingers. Make several slits near the center of the top crust so steam may escape. Beat the egg with 1 tablespoon of water and brush the mixture over the crust for a shiny look.
Preheat the oven to 425ºF. bake the pie at 425 for 10 to 15 minutes or until golden brown. Lower the heat to 350 and cook 15 minutes longer or until the pastry is done. Serves 4 to 6 |
|
|
| |
|
