Gordon Ramsay's version of the classic steak dish - a show-stopping centrepiece on a special occasion
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Keep it air-free
Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don’t want any air trapped between the pastry and the meat.
Sealing the pastry
Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork – using the prongs will only pierce the pastry rather than joining it.
Lower the chances of the edges separating by giving yourself lots of room – and don’t trim the pastry too close to the meat.
Use up leftover pastry
Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.
Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.