Ingredients Hogmanay pie
6 rump steaks
salt and pepper to taste
1 tablespoon olive oil
2 glasses red wine
1 litre beef stock
2 egg yolks
500g puff pastry
Prep:20min › Cook:3hr › Extra time:1hr cooling › Ready in:4hr20min
Heat oven to 120 C / Gas 1/2 and warm a pie dish.
Cut rump steaks into cubes and season with salt and pepper.
Heat olive oil in pan to high and quickly brown the steak cubes in batches, placing in pie dish once browned.
Chop onion into pieces and mix with steak in the pie dish.
Add the wine to the pot you browned the steak in and reduce by half, scraping all the steak bits and juices from the bottom of the pot. Add beef stock to the wine, mix and heat through
Add the stock and wine to the beef in the pie dish, cover tightly with foil and place in the oven for 2 hours, checking and stirring occasionally.
Allow to cool, then refrigerate overnight to let the meat soak in the juices from the gravy.
The next morning heat oven to 200 C / Gas 6. Remove foil from pie dish and place in oven for 30 minutes. Add more stock if gravy is too thick or cornflour mixed first with cold water if it's not thick enough for you.
Roll out puff pastry and cover pie dish, brush with egg yolk.
Return to oven and cook for a further 20 minutes or until pastry is as brown as you like it.
Serve with green beans or soaked marrowfat peas and mashed potatoes.