*  Exported from  MasterCook II  *
                           STEAK AND MUSHROOM PIE
 Recipe By     : Homemade Good News (Vol 16 No 4)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Casseroles
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       (17 1/4 oz) frozen puff pastry sheets
    1 1/2  pounds        lean sirloin steak, cut into small 1/2 in
      1/3  cup           all-purpose flour
    1      teaspoon      salt
      1/2  teaspoon      freshly ground black pepper
    1      large         onion -- sliced
      1/2  pound         fresh mushrooms -- sliced
      1/2  cup           beef broth
    1                    ceramic pie bird -- optional
    1                    egg white -- for glazing
 Defrost puff pastry (both sheets) at room temperature for 20-30 minutes or
 until pliable. Meanwhile, prepare filling. Place steak, flour, salt and
 pepper in a large plastic bag and shake to coat well. Add onion and
 mushrooms to the bag and shake to mix. Pour ingredients from the bag into a
 standard 9-inch pie plate, mounding high in the middle. Nestle the pie bird,
 if using, into the center of the mixture. Roll out one of the pastry sheets
 onto a lightly floured surface to remove creases and enlarge the size of the
 sheet just enough to cut an 11-inch circle from its center. To cut a circle,
 invert a clean 9-inch pie plate (the plate will actually measure 10 inches
 from edge to edge) onto the sheet of pastry. Using a very sharp knife, trim
 the pastry 1 inch away from the edge of the plate, forming a picture perfect
 11-inch circle. Now, come in about 2 inches from the rim of the circle and
 cut a smaller circle (this one does not have to be so exact), forming a
 2-inch ring of pastry with an 11-inch diameter. Got it? Great. Oh, hold on
 to those pastry scraps. We'll turn them into beautiful leaves that go on top
 of the pie. Brush the edge of the meat filled pie plate lightly with water
 to dampen, then center the pastry ring over the rim of the plate, leaving
 about a 1/2 inch overhang (for crimping or “knocking-up” as they say in
 Great Britain!) Tuck the pastry ring slightly down into the sides of the pie
 plate, forming a “mock” bottom crust. This will help keep the crust secure
 from leaks. Now, slowly pour the beef broth over the meat, allowing time for
 the broth to settle to the bottom of the dish. Try not to pour the broth
 over the edge of the bottom crust. Roll out the remaining sheet of pastry,
 again, just large enough to cut out a circle with an 11-inch diameter to use
 as a top crust. If you are using a pie bird, cut a small “x” into the center
 of the top crust, to allow you to wiggle the pastry easily over the bird. If
 you don't have a pie bird, simply cut some decorative slits in the top
 crust, after assembling, to allow steam to escape while baking! Lightly
 brush the rim of the “bottom” crust with water, then arrange the top crust
 over the filling. Press edges firmly together, then “knock-up”, crimp or
 flute as you'd like. Now, you can cut your decorative slits, if you are not
 using a pie bird. Cut leaf shapes from pastry scraps and score “veins” with
 a sharp knife. Dampen the back of leaves and arrange over the top crust
 around the pie bird. Lightly beat an egg white with about a tsp of cold
 water until frothy, then brush evenly over the tops of the leaves and the
 top crust. Bake in the center of a preheated 450F oven for 10 minutes or
 until crust is puffed and lightly golden. Then reduce oven temperature to
 350F and move pie to a lower rack. Continue baking another 60 minutes. Cover
 pie loosely with foil if crust becomes too brown.
 YIELD: 6 servings
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