- 160g butter
- 150ml water
- 450g plain flour
- 1 tsp sea salt
- 2 large free range eggs, beatn, plus an extra egg for glazing
- 1 large onion, diced
- 3 (21g) garlic cloves, minced
- 1 carrot, finely diced
- 500g good quality chuck beef, cubed
- 150g button mushrooms, halved and quartered
- 400g canned tomatoes, diced
- 300ml beef stock
- 2tsp English mustard
- 2 tbsp Worcestershire sauce
- Pinch sea salt
- 2 tbsp corn flour
- 1 tsp sesame seeds
- 1 egg
- Olive oil for cooking
- Good quality homemade tomato sauce to serve
- To make the pastry, add the butter and water into a saucepan on medium heat. Bring it up to boiling, once the butter has melted remove from the heat.
- Add the flour, salt and eggs to large bowl, lightly mix in the egg using a fork. Slowly add the melted butter and while stirring with the fork. Knead a little bit and bring the pastry into a ball. Cover with cling film and place in the fridge for a min 30 minutes.
- Attach the KitchenAid mince attachment to a stand mixer. Add the cubed beef and grind the beef to get mince meat. Set aside.
- To make the pie filling, sauté the onion and garlic with a good drizzle of olive oil in a large pot on medium heat. Once they become translucent add the diced carrot. Sauté our a further 5 minutes then remove the contents into a bowl.
- Add another drizzle of olive oil to the same pot (no need to clean) on medium to high heat. Sauté the mince until lightly golden. Add the thyme, mushrooms, can of tomatoes, stock, mustard and Worcestershire sauce. Along with the onion mixture and stir through, place a lid on and turn the heat down to a medium to low simmer for 40 minutes.
- Add the corn flour to a cup with a dash of water and stir until all lumps are gone. Add to the filling mixture and stir through, it will thicken up the sauce. Turn off the heat and allow it to cool while the pastry is being rolled out.
- Remove the pastry from the fridge slice it into quarters, place one quarter back in the fridge covered. Roll out x6 17cm circles to be est 3-4mm thick. Lightly grease x6 tall pie tins. Fill each tin with the pastry, using your fingers to lightly press it out and leave any over hang. Place them back in to the fridge for 20 minutes.
- When you are ready to bake the pies, pre heat the oven to 180C fan forced.
- Fill the pie casings with the chilled filling mixture, being careful not to overfill.
- Roll out the remaining pastry, cut out 6 round lids, slightly larger than the moulds. Trim off the top of the pies and lightly dampen with water around the edge. Lay the pie lids on top and seal around the edge using your fingers. Cut two holes with a knife and lightly brush the lids with a lightly beaten egg. Finish off with a sprinkle of sesame seeds over the top.
- Bake for 40 minutes until the pastry is lightly golden, if it starts to burn add foil over the top.
- Once removed from the oven, allow to cool down a little before removing them from the moulds.
- Serve with good quality homemade tomato sauce.