Curried Steak Pie
1 cup plain flour
1/4-1/3 cup water
1kg chuck steak
2 tablespoons oil
2 large onions, sliced
2 cloves garlic, crushed
2 tablespoons mild curry powder
2 tablespoons plain flour
1/2 teaspoon beef stock powder
1/2 cup water
1/4 cup milk
1 x 425g can tomatoes
1 egg yolk, beaten
1 sheet ready-rolled puff pastry
fresh herbs to garnish
1. Sift flour into a bowl; rub in butter. Stir in enough water to mix to a soft dough. Knead dough on a lightly floured surface until smooth. Cover, refrigerate for 30 minutes.
2. Roll pastry out on a lightly floured surface until large enough to line base and side of a 24cm pie dish; trim edge. Cover pastry with paper; fill with dried beans or rice.
3. Cook in a moderately hot oven, 190C (375F), for 10 minutes. Remove paper and beans. Cook for a further 10 minutes, or until pastry is lightly browned; cool.
4. Trim excess fat from steak. Cut steak into 3cm cubes. Heat oil a pan, add steak in batches, cook until well browned all over. Add onions and garlic, cook, stirring, until onions are soft. Stir in curry powder and flour, cook, stirring, for 1 minute. Stir in stock powder, water, milk and undrained chopped tomatoes. Bring to boil, simmer, covered, occasionally, for about 1 1/2 hours, or until steak is tender. Simmer, uncovered, for a further 10 minutes, or until slightly thickened; cool to room temperature.
5. Spoon steak mixture into pastry case, brush edge with some of the egg yolk, cover with pastry sheet, press edge firmly to seal, trim edge; pinch to form a frill. Brush with remaining egg yolk.
6. Cook in a moderately hot oven, 190C (357F), for about 30 minutes, or until pastry is browned and filling heated through.
7. Serve garnished with fresh herbs.
Note: Uncooked or cooked pie can be frozen for up to 2 months.