How to make it

  • Heat the oil in a large saucepan over a high heat. Add the meat and brown in batches. Set aside on a plate. Add the onion to the same saucepan and cook for a further 3-5 minutes or until soft.
  • Add the stock, mushrooms, carrot and parsley to the saucepan. Bring to the boil, then reduce the heat. Cover and simmer for 1 1/2 hours or until the meat is very tender. Check the level of liquid from time to time, topping up with a little extra water if necessary.
  • Preheat the oven to 220C.
  • Season the cooked meat with salt and pepper. Stir in the blended cornflour and cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
  • Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp knife. Use the excess pastry trimmings to make leaves for decoration. Position them on top, and brush the entire surface with milk. Bake for 25-30 minutes, until puffed up and golden brown.
  • 3.5 points per serve

Reviews & Comments 3

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  • c2max 10 years ago
    Looks LOVELY! Now cornflour = cornstarch here in good ole Illinois, correct?!

    Thanks for the posting! Colleen, Naperville, IL.
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  • debra47 11 years ago
    I have never made this type of recipe before but have wanted to. Just bookmarking it so I can make it.
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  • zena824 11 years ago
    This looks really good...I will have to try this..
    Was this review helpful? Yes Flag

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