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1
Making the pastry:
2
Mix the salt and flour together
3
Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
4
Soon as the fats have melted, pour the hot liquid onto the flour in the bowl and bring it all together.
5
Tip the contents of the bowl out onto a floured surface.
6
Gently knead the dough until it all comes together.
7
Cut the pastry onto 2 pieces, 1/ 2 thirds, for the base of the pie, and 1/ 1 third for the top of the pie.
8
Cover in plastic wrap or food bags, and place in the fridge for at least 2 hours before using.
9
Making the filling:
10
Dice the onions into smallish pieces.
11
Dice the beef into 25mm / 1in cubes.
12
Make up 570mls / 1pt beef stock.
13
Fry off the beef, and add the onions, and seasoning, stir-fry until the onions are soft.
14
Transfer the filling into a large saucepan, and add the stock.
15
Bring to a boil, then reduce the heat and simmer with the lid on, for at least 1 hour.
16
Mix the cornflour with the water.
17
When the meat is tender, remove half the stock from the pan and set it aside for making the gravy.
18
Add the corn flour and water and stir until it thickens, turn off the heat, cover the pan, and allow it to completely cool.
19
Grease a baking tin, the one I like to use is, 20 x 3cm / 8 x 1¼in.
20
Whisk together one small egg, and a dash of milk (egg wash)
21
Roll out the large pastry, and cover the baking tin, gently press the pastry down into the tin, pushing it right down into the corners.
22
Roll out the top pastry and set it aside.
23
At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
24
Pour in the now cool filling, and level it off.
25
Brush egg wash all around the edge of the pastry.
26
Place the top of the pastry onto the pie, and gently press it down with palms of your hands.
27
Using your thumbs and forefingers crimp the 2 pastries together.
28
Cut off the excess pastry, tidy up the edges and egg wash the whole surface of the pie, and cut in a few vent holes.
29
Now place it in the preheated oven, and set the timer for 50 minutes.
30
Remove from the oven, and allow it to cool.
31
To make the gravy, add the excess stock from the pie filling, into a small saucepan, add a small knob of butter, bring to a boil and add a little cornflour and water mixture, until you rech the thickness you like.
32
Slice the pie, and serve with mashed potatoes and peas, with a little of that delicious gravy over the pie.
33
Enjoy
Method
Ingredients
The Pastry:
400g / 14oz Plain or all-purpose flour
160g / mls Water
90g / 3¼oz Butter
100g / 3½oz Lard or shortening
8g / 1tsp Salt
Egg wash
The filling:
500g / 18oz Lean beef steak (rump)
2 medium size Onions
570mls / 1pint Beef stock
Salt & Pepper for seasoning
3tbls Corn flour & 2tbls cold water
2 tbls Vegetable oil
Loose Base Fluted Pie Tin (23cm / 9in)
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
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