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1
Making the pastry:
2
Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, slowly add the beaten egg and cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
3
Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
4
To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the egg and water and cut it together using an ordinary dinner knife.
5
Making the filling:
6
Add the oil to a large pan and fry the onion until soft and just starting to colour.
7
Add the minced beef and stir until it is all loose, add the stock cubes and mix in.
8
Add the water and bring to a simmer, add the gravy granules and mix until it is thick, season to taste.
9
Turn off the heat and allow to completely cool.
10
Making the Pie:
11
Preheat your oven to 170°C that’s 340°F or gas mark 3.
12
Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
13
Place the bottom pastry into the greased tin carefully pushing it down into the corners.
14
Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges.
15
Brush egg wash around edge of the rim before adding the top pastry.
16
Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
17
Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
18
Get the pie into the preheated oven and set the timer for 35 to 40 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
19
Remove from the oven, let it relax for 10 minutes before serving.
20
Enjoy
Method
Ingredients
The Pastry
340g / 12oz Plain or All-purpose flour
85g / 3oz cold butter
85g / 3oz cold lard or shortening
60mls / 60g / 2 oz of cold water
1 Large egg
¼tsp / 2g Salt
The filling
750g / 26oz Minced/Ground Beef (5% Fat content)
1 Medium size onion
2 Beef stock cubes
30g / 1oz Beef gravy granules
100g / mls Water
Salt to taste
2tbls Vegetable oil
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