Beef Pie

Source : The complete Pies and Tarts Cookbook - bay books


BEEF PIE

Filling:
2 tbsp oil
1 kg chuck steak, cubed
1 large onion, chopped
1 large carrot, finely chopped
2 cloves garlic, crushed
2 tbsp plain flour
1 cup beef stock
2 tsp fresh thyme leaves
1 tbsp Worcestershire sauce

Pastry
2 cups plain flour
150 g butter, chilled and cubed
1 egg yolk
3 - 4 tbsp iced water
1 egg yolk and 1 tbsp milk for glaze

1. Heat 1 tbsp of oil in a large pan and brown the meat in batches. Removed all the meat from the pan and set aside. Heat the remaining oil, then add the onion, carrot and garlic and cook over medium heat until brown
2. Return all meat to the pan and stir in the flour. Cook for 1 minute, then remove from the heat and slowly stir in well. Add the thyme leaves and Worcestershire sauce, and bring to boil. Season to taste.
3. Reduce the heat to very low, cover and simmer for 1 1/2 - 2 hours or until the meat tender. During the last 15 minutes of cooking remove the lid and allow the liquid to reduce until very thick. Cool completely.
4. To make the pastry, sift the flour into large bowl and add the butter. Using fingertips, rub the butter into the flour until resembles fine breadcrumbs. add the egg yolk and 2 tbsp of iced water and mix with knife using a cutting action until the mixture comes together in beads, adding a little more water if necessary. Turn out onto lightly floured surface and gather together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven at 200c/gas 6. Divide the pastry into two pieces and roll out one of the pieces on a sheet of baking paper until large enough to line 23 cm/9in pie dish. Line the pie dish with pastry. Fill with the cold filling and roll out the remaining piece of pastry until large enough to fully cover the dish.
6. Dampen the edges of pastry with your fingers dipped in water. Lay the top piece of pastry over the pie and gently press the bottom and top pieces together. Trim the overhanging edges with sharp knife and re-roll the trimming to make decorations for the pie top.
7. Cut a few slits in the top of the pastry to allow the steam to escape. Beat together the egg yolk and milk and brush over the top of pie. Cook in the oven for 20-30 minutes or until the pastry is golden