Ingredients

• 900g (2lb) stewing steak, cut into strips
• 10ml (2 tsp) Worcestershire sauce
• 30ml (2 tbsp) chopped fresh basil
• 30ml (2 tbsp) chopped fresh parsley
• 15ml (1 tbsp) paprika
• 10ml (2 tsp) salt
• 10ml (2 tsp) hot chilli sauce
• freshly ground black pepper
• 250g (9oz) puff pastry
• beaten egg, to glaze

For the onion gravy:

• 2 large onions, halved
• 30ml(2 tbsp) sunflower oil
• 20g (¾oz) plain flour
• 425ml (15fl oz) beef stock
• left-over juices from baked meat loaf
• 5ml (1 tsp) soy sauce
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Multi Food Grinder
• K Beater 
• Pro Slicer
• Grater or Food Processing Attachment

Method

1. Oil a 1.1 litre (2 pint) loaf tin with base measurements of 19 x 9cm (7½ x 3½ inches) and set aside. Preheat the oven to 180°C/350°F/Gas 4. Using the Mincer fitted with the coarse screen, mince the beef into the Kenwood Bowl.
2. Add the Worcestershire sauce, basil, parsley, paprika, salt, chilli sauce and season with black pepper. Using the K Beater at minimum speed, mix all the ingredients together.
3. Press the mixture into the prepared loaf tin and bake for 1 hour. Leave to cool, then pour off the juices and set aside.
4. Roll out the puff pastry into a 35cm (14 inch) square and place the meat loaf in the middle. Cut out a square from each corner of the pastry up to about 1cm (½ inch) from the edge of the meat loaf. Reserve the pastry trimmings.
5. Brush each edge of the pastry with beaten egg. Bring the two pastry ends up and over the top of the loaf. Bring one of the pastry sides up and over so that the corners of the meat loaf are well sealed.
6. Brush the top with beaten egg and bring the remaining pastry side up, to meet it, allowing it to overlap a little.
7. Cut a few pastry leaves from the pastry trimmings and lay them on top to decorate. Place on a baking sheet and brush the complete loaf with egg glaze. Bake for 30 minutes, until golden.
8. Meanwhile make the onion gravy. Using the High Speed Slicer Shredder or Food Processing Attachment fitted with the thick slicing plate, slice the onions.
9. Place the oil and onions in a frying pan and sauté over a gentle heat for about 20 minutes, or until a rich brown colour, stirring occasionally. It is important to develop the colour slowly as this is how the gravy develops its distinctive flavour.
10. Stir in the flour and let it cook for 1-2 minutes. Gradually stir in the stock and reserved meat loaf juices. Stir continuously until it boils and thickens. Simmer for 1 minute, then stir in the soy sauce and season to taste with salt and pepper.
11. Serve the meat loaf, cut into slices, with the onion gravy.

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