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1
Preheat your oven to 190°C that’s 375°F or gas mark 5.
2
Grease a 9in / 23cm plate.
3
Unroll the both pastries (short crust and puff) and cut to the size of your plate.
4
Place the shortcrust pastry on the greased plate, overlapping the edges, and press out any trapped air under the pastry.
5
Fill the base with the pie filling and level it off.
6
Brush water around edge of the rim of the pastry before adding the top puff pastry.
7
Carefully (with dry hands) place the puff pastry over the top of the pie and gently press down the edges with the palm of your hand.
8
Crimp the edges together and trim off the excess pasty with a blunt knife as shown in the video.
9
Cut vent holes in the centre of the pie.
10
Brush the top of the pie with the egg wash.
11
Place the pie in the preheated oven and set your timer for 30 minutes.
12
When golden brown take it out and serve hot.
Method
Ingredients
Store bought pastry (rolled)
Short crust pastry for the bottom
Puff pastry for the top
2/ 400g/ 14oz Cans stewed steak in gravy pie filling
1 egg (egg wash
Loose Base Fluted Pie Tin (23cm / 9in)
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Flour Sprinkler
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