Beef Stroganoff & Stilton Puff Pastry Pie

Method

Heat the olive oil in a large deep-sided frying pan over a high heat. Season the steak strips with salt and pepper and add to the pan. Fry for about a minute, stirring until browned on all sides. Remove from the pan. Reduce the heat to medium and add the butter.  Cook the onion for 4-6 minutes until softened. Add the mushrooms and a pinch of salt and cook for another 4-6 minutes until lightly golden. Add the paprika and garlic and cook for 30 seconds, before stirring in the mustard and Worcestershire sauce. Add the brandy and allow to bubble for 30 seconds.

Add the stock and bring to the boil. Allow to simmer for 4-5 minutes until reduced. Return the steak to the pan and stir through the sauce. Remove from the heat and stir through the soured cream, stilton and parsley. Check for seasoning and allow to cool.

Roll out the pastry on a lightly floured work surface then put a 1.75-litre (approx.) 25 x 23cm pie dish upside-down in the centre of it. Cut out a lid which is about 2cm larger all around than the dish. Cut off a thin strip from the edge of the remaining pastry, brush it with beaten egg and press it onto the rim of your pie dish.

Spoon the stroganoff into the dish. Brush the strip of pastry with beaten egg and lay the pastry lid over the filling. Press the edges down firmly onto the top and underside of the rim to make a good seal, trim away any excess pastry and crimp around the edge with a fork (or use the tip of a piping nozzle for a pretty effect). Use a knife to cut a few small slits in the centre of the pie lid to allow steam to escape while cooking. Chill for 30 minutes if you have the time.

Preheat the oven to 200°C/180°C fan/gas 6. Brush the top of the pie with beaten egg and bake for 30–35 minutes until the top is golden and the filling is bubbling hot.