Traditional British shortcrust pastry pie filled with braised stewing beef, amber ale, and fresh vegetables. This classic pub comfort food is perfect for cold winter evenings.
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1
Make the pastry: Add flour and salt to a food processor. Add the butter and pulse for about 40 seconds until the mixture resembles fine breadcrumbs. (If working by hand, quickly rub the flour and butter together with your fingers until breadcrumb consistency.)
2
Stop the machine and slowly trickle in cold water while mixing until the dough begins to come together, about 40 seconds. (If working by hand, use a dinner knife to cut the water into the mixture.)
3
Carefully remove the dough from the machine (watch the blades). You should have about 575g of pastry. Divide into two pieces: 320g for the base and 255g for the lid. Shape each into a round puck, wrap in cling film, and refrigerate for at least 30 minutes.
4
Prepare the filling: On high heat, fry the beef in a couple of tablespoons of cooking oil until browned. Do not season yet. Transfer the browned beef to a medium pot with a good fitting lid.
5
In the same frying pan, fry the onion and carrots in a tablespoon of cooking oil until the onion is soft. Transfer to the pot with the beef.
6
Add a small nub of butter to the frying pan and fry the mushrooms. Season with sea salt and coarse black pepper. Once soft, transfer to the pot with the beef.
7
Place the pot on medium heat. Add the beef stock, amber ale, and tomato paste. Taste for seasoning and add salt and black pepper as needed (be careful with salt if using stock cubes). Add the herb bundle made of bay leaf, thyme, and parsley.
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Cover the pot, reduce heat to low, and simmer for 1 hour until the meat is tender.
9
Check that the beef is tender. Remove the herb bundle. Mix 2 teaspoons of cornflour with a little water and add gradually to thicken the filling. Cover and let cool completely (preferably refrigerate overnight, or place the pot in cold water for 30 minutes for faster cooling).
10
Prepare to roll pastry: Preheat the oven to 170°C (340°F, gas mark 3). If the pastry has chilled for more than 30 minutes, remove it from the fridge 15 minutes before rolling. Dust the work bench with flour and place the larger pastry disc on it, dusting with flour.
11
Roll the pastry into a large circle, turning it 90 degrees at a time. The pastry should be larger than the tin. Roll to a thickness of 3 mm.
12
Roll the pastry onto the rolling pin and carefully unroll it into the tin. Use a spare piece of pastry to push it into the corners. Prick a few holes with a fork (docking) to prevent the pastry from puffing up during baking.
13
Similarly roll out the second pastry disc for the lid to 3 mm thickness and roll onto the rolling pin.
14
Make egg wash: Crack a small egg into a container, add a teaspoon of milk (about 6 ml), and whisk thoroughly until loose and runny.
15
Pour the cooled filling into the pastry case and level it with a spatula. Brush egg wash around the lip of the pastry.
16
Unroll the lid pastry over the filling. Gently press down the edges with your palms. Using your four fingers and thumbs, crimp all the way around the edge.
17
Carefully trim the excess pastry. Crimp around the pie edges again to tidy. Cut a few vent holes and give the entire surface a coat of egg wash.
18
Optional decorations: Use any spare pastry to add embellishments. Freeze the spare pastry for 5 minutes first to make it easier to cut and shape. Coat the shapes with egg wash and place on the pie. This also helps with even portioning.
19
Place the pie in the preheated oven at 170°C and bake for 50 minutes until the pastry is golden brown.
20
Once baked, let rest on a wire rack for about 10 minutes before turning out of the tin and serving.
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