- 2 pounds top round steak
- 1 pound ham -- cooked
- 20 large mushrooms
- 3 tablespoons butter
- 2 tablespoons flour
- White pepper
- ½ cup beef stock
- ½ cup sherry
- ½ cup cognac
Sift flour and salt together twice. Add shortening and cut into flour until particles are the size of peas. Gradually sprinkle cold water over the mixture. Work with a fork or fingers lightly until the dough forms a ball and no longer sticks to the sides of the mixing bowl. Roll dough on a lightly floured board to about ¼-inch thickness. Pat gently into shape about 1 inch larger in diameter than the casserole you wish to use for the meat pie.
- 1½ cups flour
- ½ teaspoon salt
- 7 tablespoons shortening
- 4 tablespoons cold water
FILLING FOR PIE
Cut the beef and ham in small serving pieces.
Wash mushrooms. Cut off and reserve the stems, but other wise leave whole.
Sauté the ham in a frying pan in a little butter, and when well browned, place in a deep buttered casserole.
Cook the beef in the combination of butter and ham fat until browned and tender. Place beef on top of the ham in casserole.
Brown the mushroom tops in the fat left in the pan and distribute over the beef. Sprinkle the mushroom stems with the flour, and season with salt and white pepper. Add the meat stock and simmer a few minutes, using the same frying pan in which other ingredients have been browned. Add the sherry and cognac, stirring well from the bottom to incorporate any tidbits which may be sticking to the pan in the rest of the mixture, and pour over the ingredients in the casserole.
Cover with the pastry. Crimp the edges on the rim of the casserole. Cut a few slits in the crust to allow the steam to escape.
Place in a preheated 450° oven and bake of 25 minutes, or until well browned.