As made by
Stir the reduced claret into the stock, add the meat, onion, mushrooms, thyme and seasoning and simmer very gently for 20 minutes. Pour off the gravy and allow it and the meat mixture to get quite cold.
Meanwhile, either mould 12 small pie cases from the raised pie pastry or roll out the rough puff pastry, cut out 12 large circles and line 12 small soufflé dishes. Cut and reserve 12 circles for lids.
Remove the grease from the top of the cold gravy. Fill the pies and put
When the pies are cooked, enlarge the holes in the lids
Sprinkle each pie with
©1980 The Estate of Elizabeth Ayrton