Ingredients

The following ingredients have 32 Servings
  • <b>For the pastry</b>
  • you will have leftover if making pot pies
  • 315 g | 11oz plain (all purpose flour, plus more to dust)
  • 185 g | 6.5oz cold unsalted butter (cubed)
  • 45 g | 1.5oz vegetable shortening (or you can use all butter)
  • 2 tbsp granulated sugar
  • 1 tsp fresh thyme leaves (chopped or use dried thyme)
  • 1/2 tsp salt
  • 60 ml | 1/4 cup ice-cold water + 1 tbsp white wine vinegar
  • <br>
  • <b>For the filling</b>
  • 800 g | 1.6 pounds chuck (casserole steak, cut into small cubes)
  • 2 tbsp plain flour
  • salt and freshly ground pepper to season
  • 1 large yellow onion (peeled and finely diced)
  • 2 celery sticks (finely diced)
  • 200 g | 7oz chestnut mushrooms (stems removed, sliced)
  • 2 garlic cloves (peeled and minced)
  • 3 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 125 ml | 1/2 cup beef or mushroom stock
  • 125 ml | 1/2 dark ale (I used Amstel dark plus more to deglaze pan)
  • 2 bay leaves
  • 2 star anise
  • olive oil to fry
  • small egg (lightly beaten, for egg wash)

Instruction

  • Put the flour, sugar, salt and thyme in the bowl of a food processor and pulse briefly to combine.
  • Add the cubed butter and shortening and pulse again until they are roughly blended in and mixture resembles breadcrumbs.
  • Combine vinegar and water and add to the dough through feeding tube in a slow drizzle while pulsing. Stop when the dough forms clumps.
  • You may not need to add all the water or you may need to add a touch more if dough is too crumbly. Gather the dough into a ball, divide into two sections, flatten to form two disks, cover with cling film and chill for an hour (or up to a day). You will have leftovers which you can freeze well wrapped in plastic for a month or use for another recipe.
  • Preheat the oven to 180C (350F).
  • Put the flour on a plate and season liberally with salt and pepper. Add the beef and toss to coat.
  • Heat 2-3 tablespoons olive oil in a large casserole dish and brown the beef, in batches. Transfer to a bowl and set aside.
  • Add a generous splash of ale to deglaze the pan and scrape any browned bits.
  • Add the onion, garlic and celery and cook, stirring, until softened.
  • Add the mushrooms and a splash more oil if needed and cook for 5 minutes.
  • Stir in the tomato paste, Worcestershire and soy sauce, the stock and ale.
  • Bring to a simmer, cover and transfer to the oven (or slow cooker - see notes) to cook for 2 hours. Cool before using.
  • Divide the filling between four small, deep ramekins leaving a small gap at the top.
  • Roll out your pastry to 5mm thick and cut out rounds large enough to cover your pie containers. Use plunge cutters to create decorations if you wish.
  • Brush the edges of the dishes with the egg wash, then place pastry lids on top.
  • Use a fork to seal the edges of the pastry lids. Brush with the egg wash and pierce or cut a small hole to allow the steam to escape.
  • Add the decorations if using and brush with egg wash.
  • Place the pies on a baking tray and cook for 30 minutes or until the filling is bubbling and pastry golden. Cool for 5 minutes before serving.