Steak Pie (Ross Family recipe)

By rossboys

Ingredients

• 8 lbs lean stew beef, cut into bite size pieces
• 1 lb chopped onions
• 1-1/2 cup Burgundy wine
• salt and pepper
• dried or fresh parsley flakes
• dried celery flakes
• 2 pkgs Pepperidge Farm puff pastry

Details

Servings 16

Preparation

Step 1

Melt butter flavored Crisco in electric frying pan. Saute beef, chopped onions, salt and lots of pepper, parsley flakes and celery flakes in hot melted shortening. When beef is half cooked, pour in 1/2 cup Burgundy wine.

After simmering for about 5 to 10 minutes, pour everything into a large soup pot and continue to simmer on stove. Add 1 cup Burgundy wine and 1 can beef broth.

Repeat the above process in electric frying pan and continue to add cooked meat to soup pot until all meat is cooked.

Once all meat is cooked, spray the pans with cooking spray. Evenly distribute meat into the pans, draining the meat with a slotted spoon while placing in the pans. Reserve the gravy for serving. Adding gravy to the pans will cause the pastry to float in the gravy and fail to brown. When all meat has been divided evenly, place a double layer of puff pastry strips on a bread board and cut a hole in the center of each doubled strip with an apple corer or sharp knife. Top the meat in the pans with 8 strips of puff pastry.

Bake pies in 400 to 425 deg oven for about a half hour, til pastry is browned. Remove from oven. If serving immediately, add some gravy to the pan and return to oven for a few minutes. If serving at a later time, lift crust and add gravy before reheating pies. Cut pies and serve with additional gravy.