Making
the Ste
2-3 potatoes, diced
2-3 carrots, chopped
32 ounces of beef stock
3-4 table spoons flour for thicken
2 bay leaves
1 teaspoon dried thyme leaves
Salt & pepper
Remove any fat solids from cold meat juices discard. Trim fat from heart and
dice into 1/2-inch cubes. Drain juices into a pot, add potatoes and carrots and
cook four about 12-20 minutes. You may need to add about half of the beef
stock. Once the potatoes just start to become a little soft, add the herbs
and seasonings. Thicken the stew with flour mixed in remaining beef
stock. Add dice heart meat and simmer for about 5 minutes.
Pour stew into a 3 quart baking dish (remove bay leaves). Cover with pastry.
Pastry
4 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
3/4 pound butter
1 egg
2 tablespoons cider vinegar
1/2 cup cold water
Mix flour and butter after sifting dry ingredients.
Mix egg, vinegar and water and add enough to flour to make a pliable dough. Knead dough
just until smooth. Roll out dough in into a thick crust to cover the
baking dish. Crimp edges of dough as one would do for a fruit pie.
Make a glaze of one egg and about 1 tablespoon water and generously brush the
top of the crust. Sprinkle kosher salt on top and make a couple of vent holes in
curst.
Back in a 400°F oven for
about 40-50 minutes or until the crust is golden brown.