National Pie Day 23rd January

Ingredients:

• 450g Plain Flour
• 225g Salted Butter
• 2 Egg Yolks
• 1 Large Egg
• 150ml Cool Water

• 1 kg Braising Steak or Stewing Steak Cubed
• 1 Large Brown Onion
• 400g Chestnut Mushrooms
• 35g Plain Flour
• 2 tbsp Vegetable Oil
• 1 l Beef stock
• 1 tsp Salt
• 1/2 tsp Coarse Ground Black Pepper

To make the pastry

If you are using a food processor or Large Bowl – add the flour and butter and process until it looks like bread crumbs. Add the egg yolks and blitz just enough to combine. With the food processor on low, slowly add the water until the dough starts to clump together.

Tip the dough out onto a lightly floured surface and just pull together with your hands. If it’s a warm day, wrap the dough in plastic wrap and place in the fridge for ½ an hour before continuing.

For the Filling

In a large casserole pan, sauté the onion over medium heat until softened.

Mix together the flour, salt and pepper then coat the the cubed beef. Turn the heat up to high, then add the beef to the pan with the onion and cook until browned

Add enough stock to cover the beef and bring it to a boil. Reduce the heat to low-medium and bring it to a simmer. Cover, stirring occasionally to stop it sticking for about 40 minutes. Remove the lid and cook for a further ½ hour to reduce the gravy.

If the gravy gets too thick you can add a little more stock or a little water but you want it quite thick. The liquid should reduce by about half, remembering to stir every so often.

Once the meat is tender, adjust the seasoning, then add the mushrooms and leave the mixture to cool.

Make the Pie

Preheat the oven to 200C (180C fan assisted)

On a floured surface, roll out half the pastry large enough to fit the bottom of a 24cm (9.5 inch) pie dish and about 3-4mm thick. Lay into the bottom of the pie dish making sure it overhangs the lip a little.

Add the cold meat and mushroom mixture into the dish and brush a little water around the edge of the overhanging pastry base.

Now roll out the second half of the pastry dough and lay it over the top, making sure it overhangs the edges also. Using the thumb and forefinger of one hand and the forefinger of your other hand, pinch the edges together all the way round or use a fork to press the lid to the bottom pastry to seal the edge of the pie. Brush the top of the pie all over with a beaten egg, then poke a couple of holes in the top (so that steam can escape). You can add decoration at this point – leaves or letters etc.

Bake for 45 minutes or until the pastry is cooked and the top is golden all over. Allow to stand for 10 minutes before serving.