1. Preheat oven to 425°F. 2. Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat. 3. In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned. 4. Repeat until all the meat is cooked. Add more suet as needed. 5. Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole. 6. Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole. 7. Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine. 8. On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water. 9. Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges. 10. Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie. 11. Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture. 12. Bake in center of oven at 425°F for 30 minutes. Reduce heat to 350°F and bake an additional 30 minutes or until crust is golden brown. 13. Serve immediately, while fresh and hot. ---------------------------------------------------------------------------
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