Traditional steak pie

INGREDIENTS
Serves 4

40 ml rapeseed oil
600g cubed lean Scotch Beef PGI braising steak
1 large onion, peeled and finely chopped
500ml boiling water
35ml Worcestershire sauce
½ tsp white pepper
1 bay leaf
50g tomato purée
1 beef stock cube
Sea salt
375g sheet ready-rolled puff pastry
1 medium egg yolk

DIRECTIONS

Heat the oil in a frying pan and brown the meat and the onions. Transfer to a saucepan, then add the boiling water, Worcestershire sauce, pepper, bay leaf, tomato purée, and crumble over the stock cube.

Now season with salt, and bring to the boil before covering and simmering for an hour. Preheat the oven to 200C, and put the meat and gravy juices into a 24-cm round pie dish.

Unroll the pastry and trim to fit over the top of the dish, you can then use the trimmings to decorate the top.

Using a pastry brush, glaze the top of the pie with the egg yolk and bake in the oven for 30 minutes until the pastry is golden.