Steak Pie

Preheat oven to 375 degrees

2 pounds Steak (cut in small bite size chunks.) I also use pot roast and round steak, mixed

2 to 3 Tablespoons Flour (seasoned with salt and pepper to taste)

2 medium Onions (chopped)

1 and 1/2 cups salt free beef stock

small amount of oil for browning meat

Toss meat in flour, then brown meat and onions in oil. Add beef stock and bring to boil. Turn burner down to simmer. Cover pan and simmer for two hours, stirring occasionally. When meat is thick and tender, take off burner and let cool as you make the pastry.

Steak Pie Pastry

3 cups flour

1/4 Teaspoon Salt

7 Tablespoons Butter

7 Tablespoons Lard

12 to 15 Teaspoons ice water

Sift flour and salt into a medium size bowl. Cut or rub butter and lard into the flour and salt mixture, until it resembles small peas, then add enough water to make firm dough. Roll out 1/2 of the dough on a lightly floured surface and roll out until it is the right thickness for pies. Place into a 9 inch pie pan and fill with the meat mixture. Roll out the other 1/2 of the dough and cover pie seal edges, and brush top with butter or brush with egg. Cook at 375 degrees for 45 minutes or until golden brown.