I THOUGHT I would do another easy peasy recipe which I learned recently and thought I would share it with you. There is just one rule it has to be called Sheila's Pie after Tetra's Mum Sheila who shared her recipe with me.
It was over at Tetra's flat one night when she reheated up her Mum's much-loved mince steak pie and it was wonderful.
I have never managed pastry apart from my easy peasy pizza of course so I asked her to ask her Mum Sheila how she did it. The only problem was Sheila does it all by sight so she would have to stop and measure it all and she did.
So here it is, only my photo-step shows steak pieces pie but I will tell you how to do the mince one which is delicious AND apple-pie which I haven't yet tried.
Measure 8oz of self-raising flour, place in a mixing bowl and add 2.5oz of Echo margarine and 2oz of whitecap lard (being in Dublin I couldn't get these brands and I do not know whether or not it makes a difference to the taste I don't think so).

Then mix together into breadcrumbs, use your fingers to work through the marg, lard and flour, sprinkling down on top of the bowl (ehm for lightness I think).

Would you believe I forgot an important step, open the wine!

Then you add half a mug of cold water and mix into a dough. If it is too sticky add a little more flour.
While all this is going on you could be frying up your onions.

When your onions are sauteed enough, take off the heat and set to the side.
Now this is where I did steak pieces. I bought round steak, thought I may experiment with more things, I figured stewing steak would take too long. I cut the steak into pieces and fryed until all pieces were brown.

If you would like to try the minced steak version, after you fry your onions and set to the side, fry off your mince (we used just under a pound in both cases, steak and mince steak - ehm I think 454 grams-ish but you will know what is too much) in a little water. Then when browned off drain off and mix with the onions.
Then get your pastry and place on a well-floured surface and cut in half. (I don't know if I am wrong or right but I do little kneading, just until it is bound together.)

Roll your pastry out flat and large enough to cover the pyrex plate you are going to place it on, then trim around the side of the plate with a knife to get rid of the excess pastry.

Once you have covered the plate, add some gravy granules to your ingredients, but if you do not like the thought of that, you could add some cornflour mixed with a little water to your ingredients and mix well. You may see in the pic I also added some mushrooms to my steak pie which I fried off after frying the steak. Add your pie filling in the middle leaving just a little rim so you can join up the top pastry layer properly.

Then roll the second lump of dough (or is that pastry?) large enough to cover the top of your pie. Before you add the lid dab water around the outside of the pie. Then use a fork to bind the top and bottom layers together. To ensure the pie's success you must also make S and P from your dough scrappings to honour Sheila's great cooking.

Just to keep you in suspense as to how my pie turned out, I thought I'd show you a self-portrait of the aftermath of me baking, and this is just a snapshot, I was much flourier than this shows. I'll get the hang of this sometime. Cook your pie for 25-ish minutes at 190.

And here it is, was and ended up.


It was delicious with mashed potatoes, gravy (I make a mean gravy) and garden peas. Perfect for wet autumn evenings like tonight.
(To make a mean gravy, fry off onions until burnt and I mean burnt, you could add red wine if you like, then add water and boil down. Sieve out the burnt onions, add some stock maybe from what you have been cooking but I normally save stock from Sunday dinners. I also at this stage add water vegetables have been cooked in like carrots or something, than add some cornflower mixed with water and thicken, yum.)
I have decided that some weekend I am going to make a load of this pastry and freeze it as I haven't gotten the knack of making it very quickly yet. You can also make the pie and freeze it.
To make an apple tart make up your pastry as stated already. Take three cooking apples and slice very thinly. Heat in a small taste of water until it bubbles and then remove with apples with a slotted spoon. The add two and a half table-spoons of sugar to the mixture and make as above. Let me know how you get on.
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