Ingredients

Instructions

  1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
  2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
  3. Allow to cool completely.
  4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
  5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).