Large Beef Pie

Steps

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1. 1
   Heat oil in a large frying pan over high heat. Fry the lean diced beef in two or three batches to avoid crowding the pan; this ensures the meat browns rather than stews. Transfer each batch to a medium saucepan.
   ▶ ≈1:01
2. 2
   Deglaze the frying pan with a glass of red wine, bring to a boil, then add it to the saucepan with the meat, making sure to capture all the flavourful residue.
   ▶ ≈1:44
3. 3
   Add beef stock (or stock cubes) and tomato puree, stirring until it blends smoothly. Taste and season with salt and black pepper as needed.
   ▶ ≈2:16
4. 4
   Once the mixture comes to a boil, move the saucepan to the lowest heat, cover with a lid, and simmer for at least 1 hour until the meat is tender.
   ▶ ≈2:55
5. 5
   Check that the meat is tender. Mix cornstarch with a little cold water, add it gradually to the gravy while stirring to thicken it to the desired consistency. Allow the filling to cool completely.
   ▶ ≈3:16
6. 6
   In a food processor, combine flour, butter and lard (or vegetable fat), and salt. Pulse for about 40 seconds until the mixture resembles fine breadcrumbs. If mixing by hand, work quickly to keep ingredients cold.
   ▶ ≈3:53
7. 7
   Slowly trickle in cold water while the machine runs (or cut it in with a knife if mixing by hand). Stop when the dough comes together and starts to roll around the bowl. Divide into two portions: 310g for the base and 250g for the lid. Wrap in cling film and refrigerate for at least 30 minutes.
   ▶ ≈5:04
8. 8
   If the pastry has chilled for more than 30 minutes, remove it from the fridge 15 minutes before rolling. Dust the work surface with flour, place the larger pastry disc on it, and dust it too. Using an adjustable rolling pin set to 3mm thickness, roll the pastry into a large circle larger than your pie tin.
   ▶ ≈6:43
9. 9
   Roll the pastry onto the rolling pin, then carefully unroll it into the pie tin. Use a spare piece of pastry to gently push the dough into the corners where the sides meet the base. Set aside while preparing the top pastry.
   ▶ ≈7:43
10. 10
    Roll out the smaller portion of pastry to the same thickness and size as needed for the lid. Roll it under the pin and set it aside for now.
    ▶ ≈8:04
11. 11
    Using a fork, prick several holes in the base pastry—a process called docking—to prevent the pastry from puffing up during baking. Preheat the oven to 160°C (320°F or gas mark 3).
    ▶ ≈8:24
12. 12
    Prepare the egg wash by cracking one egg into a container, adding a dash of milk, and whisking well until loose and runny. Alternatively, use milk alone if you prefer not to use eggs.
    ▶ ≈8:31
13. 13
    If decorating the top, roll out a small piece of pastry and cut it into desired shapes (such as elongated triangles). Place in the freezer for 5 minutes before cutting out the final shapes.
    ▶ ≈8:55
14. 14
    Spread the cooled beef filling into the pastry base, distributing it evenly. Brush egg wash around the lip of the base pastry, then carefully unroll the pastry lid over the filling.
    ▶ ≈9:15
15. 15
    Gently press down the edges with your palms, then crimp all the way around the perimeter with your forefingers and thumbs to create a decorative edge. Trim excess pastry and crimp again for a neat finish.
    ▶ ≈9:43
16. 16
    Brush egg wash all over the pie lid. If using decorative shapes, remove from the freezer and arrange them evenly across the top. Cut two or three vent holes in the centre of the pie. Apply a final coat of egg wash.
    ▶ ≈10:19
17. 17
    Place the pie in the preheated oven. If your oven has both top and bottom heating elements, use the bottom one; otherwise, bake in the middle of the oven. Set a timer for 50 minutes.
    ▶ ≈11:12
18. 18
    Once baked, place the pie on a wire rack and allow it to rest for 10 minutes before removing from the tin. Allow to cool slightly before slicing and serving.
    ▶ ≈11:42