Steak Stroganoff Pie

Friday was Eclipse Day! I bought the  special glasses and was up and ready in the garden for a spectacle of seeing the moon passing over the sun. Sadly, we live in London which, at this time of year, is just cloud. So I saw nothing - apart from a few neighbours waving at me and laughing at my naivety and hope from the warmth indoors. It was not to be.

I knew I was making Stroganoff pies that night - so in homage I added the only thing I would see close to an eclipse on the top of the pie. Easy pies to cook as you make the filling in 10-15 minutes and cut a shape of pastry and bake it separately in the same time adding it at the end - why not? Its still a pie (of sorts).

And it was rather yummy. Steak Stroganoff Pie.

Ingredients:      (makes enough for 2 large pies)

320g pack of ready rolled puff pastry
2 x fillet steak (beef)
1 tbsp. oil
1 onion, sliced
2 cloves garlic, crushed
100g baby button mushrooms, halved
1 tsp. paprika
100ml double cream
1 tsp. English mustard
3 tbsp. brandy

Set the oven to 200 C. Cut the pastry lids to fit whatever dish you be serving the individual pie in. It doesn't have to fit perfectly. Brush with a little milk, put on a lightly oiled baking sheet and put in the oven for 15 minutes.

Cut the steak thinly in strips and sprinkle with the paprika and some ground black pepper in a bowl. In a pan, cook the onion and garlic together in the oil for 5 minutes until tender. Add the steak strips and mushrooms and stir fry until the beef only just cooked (still a little pink in the middle). Add the brandy and turn up the heat for a moment to cook off the alcohol. Then add the cream and mustard and stir and cook on a medium heat to thicken. Season to taste with a little salt.

Pile into serving dishes and add the pastry lids on top. Serve hot with chips and steamed vegetables on the side.

Enjoy!