Ingredients
- For the pie filling:
- 2 tbsp vegetable oil
- 800g diced onglet beef
- 1 large onion diced
- 3 cloves garlic, crushed
- 2 carrots, peeled and chopped into small pieces
- 1/2 a leek chopped fine
- 1 bay leaf
- 3 tbsp plain flour
- 1 can of stout (I use Wicklow Wolf)
- 500ml beef stock
- 3 sprigs of thyme, leaves picked
- 1 small bunch of parsley, chopped
- For the pastry:
- 350g plain flour
- 235g cold salted butter, cubed
- 8 tbsp ice cold water
- 1 egg yolk (for glazing the pie)
For the pie filling:
1. Heat the vegetable oil to a high heat in a wide based pan and add the beef. Stir the beef after 30 seconds and ensure that it is browned evenly. Lower the heat and add the onion, garlic, carrots, leek and bay leaf. Cook for a further five minutes.
2. Add the flour to the pan and cook out for three minutes. Add the stout and reduce by half. Add the beef stock and thyme, and reduce the heat to a slight simmer. Cook for two hours, stirring intermittently. Check that the beef is tender before taking it off the heat. Add the chopped parsley once cooked and set aside.
For the pastry:
1. Mix the flour and cubed butter together (either by hand using the tips of your fingers or using a food processor). Add the iced water in spoonfuls, until a dough is formed (amount of water can vary, so add gradually until the dough is firm but slightly soft). Knead the dough for five minutes and wrap in cling film and rest in the fridge for 30 minutes.
To assemble:
1. Roll the pastry out on a floured surface to one-eighth of an inch thick, using a rolling pin. Line six individual six-inch pie tins with the pastry and pinch in the sides. You can also make one large pie. Add the pie filling and then place a round of pastry on top, ensuring that it is pinched into the pastry lining. Glaze the top with egg yolk (using a pastry brush).
2. Bake at 210 degrees for 30 minutes. If you make one large pie, it will take a few extra minutes to cook through.
