Ingredients:

• 1 ½ pounds Round steak
• 1 tablespoon oil
• 2 large onions, sliced
• 1 clove garlic, crushed
• 2 tablespoons curry powder
• 410 g can tomatoes
• ½ cup beef stock
• 2 tablespoons plain flour
• ¼ cup water
• 1 egg, lightly beaten
• 1 sheet ready-rolled puff pastry

Pastry Base:

• 1 cup plain flour
• 1 ounce butter
• 1 egg yolk
• 2 tablespoons water

Method:

1. Cut steak into cubes. Heat oil in pan, cook steak in batches until well browned.
2. Add onions, garlic and curry powder to same pan, stir until onions are soft.
3. Return steak to pan, stir in undrained crushed tomatoes and stock. Simmer, covered, about 1 ½ hours or until steak is tender.
4. Stir in blended flour and water, stir over heat until mixture boils and thickens. Cool a little, cover and refrigerate until cold.
5. Spoon mixture into pastry case, brush edge with egg, cover with pastry sheet, press edge to seal.
6. Brush with egg, bake at 425 F about 30 minutes, or until pastry is browned and filling is heated through.

Pastry Base:

1. Sift flour into bowl, rub in butter, stir in egg yolk and enough water to make soft dough. Press dough into ball, knead on floured surface until smooth, cover and refrigerate 30 minutes.
2. Roll pastry on floured surface until large enough to line base and sides greased 9 ½ inch pie dish. Line dish with pastry, trim edges.
3. Place pie dish on oven tray, cover with baking paper, fill with dried beans or rice. Bake in 425 F oven for 10 minutes, remove paper and beans, bake another 10 minutes or until lightly browned. Cool.