beef
( Yorkshire ( England ))
serves 6-8
15g / 1/2oz butter
1 large onion, chopped finely
1/4tsp garlic salt
1 bay leaf
450g / 1lb rump steak, trimmed and cut into 12 strips
6 small chicken quarters
salt and freshly ground pepper
6 green ( unsmoked ) bacon rashers, derined and cut into very thin strips
225g / 8oz mushrooms, diced large
850ml / 11/2 pints meat or
vegetable stock, thickened with cornflour
( cornstarch )
350g / 12oz suetcrust pastry
450g / 1lb
shortcrust ( pie
crust )
Pre-heat the oven to 1800C / 3500 / Gas
mark 4.
Grease a large pie dish with the butter. Put in the onion, garlic
salt and bay leaf. Lay the 12 strips of steak on top. Arrange
the chicken quarters on top or the steak. Season well. Pack in
the bacon and mushroom, and fill up the dish with half of the thickened
stock.
Cover the dish with a thin suet crust, about 5mm /
1/4 inch thick. Press this down on to the meat
and up to the sides of the dish, just below the rim.
Cover the dish tightly with foil, and bake the pie for
11/2 hours - this inside crust seals in all the
flavour.
When the pie is ready, remove the foil, cut the suet crust into 12
squares and push them down among the chicken joints. Heat up the rest
of the thickened stock until it is just warm, and pour into the dish.
Roll out the shortcrust pastry to about 5mm /
1/4 inch thick. Cut out a lid and put it on top
of the pie dish. Return the pie to the oven and bake for 30-35 minutes
until the crust is golden brown.