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500g stewing beef, cubed 1 onion, chopped 200 ml can tomatoes 120g mushrooms, sliced 3 tsp cornflour salt and pepper 200g pack puff pastry, just thawed 2 tsp salt dissolved in a little hot water |
Dairy-free Egg-free Nut-free Sugar-free |
Put the meat and vegetables into a large pan or pressure cooker. Bring to the boil, cover and simmer for 1½ hours, or pressure cook on high for 20 minutes.
Pre-heat the oven to 200º C (400º F, gas mark 6).
Blend the cornflour with a little water and stir in, stirring continuously until the gravy thickens.
Put the meat and vegetables into a deep pie dish. Put a pie funnel in the middle, if you have one.
Roll out the pastry and cover pie, using trimmings to decorate with leaves.. Make a small hole in the centre (or over the pie funnel). Brush with salt glaze. If eggs are tolerated, you can use beaten egg instead.
Bake for about 30 minutes until golden brown.
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