This is also lovely made into individual pies and you could even add a few lentils, carrots, potatoes or other vegetables to the filling. I serve this with some boiled broccoli, potatoes in their skins and zucchini (courgettes) — all dressed with good olive oil and a small squeeze of lemon to make an honest square meal. It’s also stunning with mash and peas.
For the pastry, put the flour and butter in a large bowl with
For the filling, heat half the oil in a large heavy-based pan and sauté the onion and shallots over medium–low heat until they are nicely golden and sticky, stirring often so they don’t stick. Add the garlic and cook until you can smell it.
In the meantime, heat the remaining oil in a non-stick frying pan. Toss the meat pieces in the flour and fry in the oil, in two or three batches, until browned. Add each batch to the onions as it is done.
When all the meat is in the pan, add the butter and cook until it melts, then add the Cognac. When that has evaporated, add the worcestershire sauce. Cook for a minute or two and then add
Mix the egg with the milk and brush generously over the top. If you have any leftover pastry you can make shapes or letters to decorate the top and brush those, too, with the egg wash.
I am ironing a shirt, keeping an eye on the cake and the chicken, and an ear outside as the kids are on their bikes. I am praying it will rain so I won’t have to water the flowers today and it will cool everyone down a bit.
It is almost time for us to leave for tennis lessons. I notice Yasmine has a hole in her stocking. I call them in 5 minutes early — so that we will only be 5 minutes late — and I hope my petrol is above half. I love it when it is; such freedom. Why didn’t I fill it up yesterday when I had those spare two hours?
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