1
Heat olive oil in a frying pan or wok over medium heat. Add diced onions, toss to coat in oil, and cook until soft and just beginning to color.
2
Add the ground beef and cook for about 10 minutes, stirring occasionally, until the meat is separated and lightly browned.
3
Taste the meat for seasoning and add coarse sea salt and black pepper. Pour in beef stock.
4
Mix cornflour with cold water and add to the meat to thicken the filling. Give it a final toss. Set aside to cool completely.
5
Heat water in a saucepan over medium heat. Add butter and lard (or solid vegetable fat), and let the fats melt completely.
6
Mix salt into the flour and form a well in the center. Once the fats are melted, pour the hot liquid into the flour. Using a bowl scraper, carefully fold the flour into the liquid, ensuring no dry pockets remain.
7
Tip the pastry onto the bench and gently knead by hand for a few seconds to remove any dry flour. Form into a log shape. Using a bench scraper, divide into two portions: 550g for pie bases and 400g for lids.
8
Flatten both portions and wrap in clean film. Refrigerate for at least 30 minutes.
9
Remove the larger pastry portion from the fridge and divide into four equal pieces. Form each into a ball, then flatten into a puck. Repeat with the lid pastry.
10
Dust the bench with flour. Roll out one pie base to 3mm thickness using straight back-and-forth motions, turning the pastry 90° at a time. Using a 17cm cutter, cut out the base. Repeat for the remaining bases. For lids, use a 13cm cutter. Let all pieces rest in the fridge for 5 minutes.
11
Grease four 5-inch pie tins with butter or solid vegetable fat.
12
Crack a medium egg into a container, add a dash of milk, and whisk thoroughly until loose and runny. If preferred, milk alone can be used instead.
13
Preheat the oven to 170°C (340°F or gas mark 3).
14
Place a base pastry into the greased pie tin. Gently work it down into the tin, pressing gently into corners. Flatten excess pastry onto the rim of the tin.
15
Using a fork, prick a few evenly spaced holes into the base (called docking) to prevent the base from bubbling up in the oven.
16
Spoon the cooled beef filling into the base, filling evenly and level with or just below the rim of the tin, as it will expand during baking.
17
Brush egg wash around the lip of the pastry base (avoid getting wash between the pastry and tin as it will stick). Lightly brush the edge of the pastry lid with egg wash.
18
Line up the lid and press down gently around the rim of the tin using fingers and thumbs. Crimp all around the edge for a decorative seal.
19
Using the back of a knife blade, cut away excess pastry. Crimp the edge again to ensure a good seal and tidy appearance.
20
Cut two or three vent slits in the middle of the pastry lid. Brush egg wash all over the lid, being careful not to let any run between the pastry and tin.
21
Place the pies in the preheated oven and bake for 45 minutes until the pastry is golden brown. (Pies can be frozen at this point; defrost in the fridge for 24 hours before baking.
22
Remove the pies from the oven. They will be very hot and delicate, so move them carefully onto a wire rack in their tins and allow to cool for about 10 minutes before serving.
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