450g (1lb) lean Highland Beef braising steak cut into cubes.
1 large Red onion, quartered
225g (8oz) Chestnuts, vacuum packed whole peeled.
600ml (1pt) Yorkshire Bitter,
5ml (1tsp) Brown sugar,
5ml (1tsp)Wholegrain mustard,
15ml (1tbsp) Gravy granules,
450g (1lb) Puff pastry
1. Place , the red onion, and the chestnuts into a deep pie or casserole
2. Mix together the Yorkshire Bitter, Brown sugar, Wholegrain mustard
and Gravy granules, pour over the meat. Add 1 bay leaf and stir
together. Place in the pie dish.
3. Roll out puff pastry, large enough to cover the pie dish. Damp
the edges of the dish with water and then place the pastry over the
pie dish, trim edges and press down to seal. Cut a small slit on
the top to allow the steam to escape. Glaze the pastry with beaten
egg and bake for 2 hours.
4. Once the pastry has risen and is golden (after 30 minutes)
cover with foil to prevent burning for the remainder of the cooking