Can be served as main course or snacks. Non-vegetarian.

British

Plain flour – 200 gm

Butter – 60 gm

Lard – 40 gm

Salt – a pinch

Egg – 1, yolk only

Braising steak – 500 gm

Onion – 1, large

Beef stock cube - 1

Gravy granules – as needed

Mustard – 1 teaspoon

Steak seasoning / course ground pepper – as needed

Oil – as needed

Fry the steaks until brown. Place in a casserole covered in water, stock cube, onions seasoning and mustard. Cook at 160 C for 2. 30 hours. Stir in 1 Tablespoon of gravy granules until it thickens. Allow to cool for an hour. Meanwhile slice the butter and lard. Rub into flour and salt with fingertips until it looks like breadcrumbs. Rub the egg yolk and add enough water to bind the mixture. Cut in half and roll out on a floured surface. Trim the excess edges and place in a greased pie dish. Add meat mixture and place a layer of other half of the pastry. Brush with a beaten egg. Put in an oven pre heated to 190 C. Bake for 45 minutes or until the pie has a brownish colour. Let it to cool for 15 minutes before serving with potatoes and vegetables.

Serves – 14 to 16

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