Preheat the oven to 200°C (400°F/ Gas 6). Heat the oil and the butter in a pan over a low heat. Add the onion, and sweat very gently for 5–8 minutes until soft and translucent.
Add the leftover beef, and pour over the stock. Bring to the boil, reduce the heat slightly, and simmer for about 10 minutes. Season with salt and black pepper. Cool slightly, then spoon the mixture into the pie dish, and crumble over the cheese.
On a floured work surface, roll out the pastry until it is a little larger than the pie dish. Wet the edge of the dish with a little water. Cut out a strip of pastry about 2.5cm (1in) from the edge to make a collar. Wet the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the collar with a little egg wash, and top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch together the edges to seal. Brush all over with egg wash, make a slit in the top, and bake in the oven for 30–40 minutes until golden and puffed. Serve hot.
- 1 tbsp olive oil
- 1 knob butter
- 2 onions, roughly chopped
- 350g roast beef, sliced
- 150ml beef stock
- 125g blue cheese, such as Stilton
- 250g puff pastry
- 1 egg, lightly beaten, for egg wash
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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