INGREDIENTS:
- Olive oil, for frying
- 1k of chuck steak, chopped into 2cm dice
- Sea salt and freshly ground black pepper
- 1 cup plain flour, for dusting
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 celery sticks, finely chopped
- 4 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 375ml (a stubby) of your favourite beer
- 500ml beef stock
- 300g unsalted butter
- 320ml water
- 550g plain flour
- 1 teaspoon sea salt flakes, plus extra for sprinkling
- 1 egg, beaten for glazing
INSTRUCTIONS:
- Preheat the oven to 180C.
- Season the chopped meat well with salt and pepper. Dredge in flour, shake of the excess, and brown in batches in a large Dutch oven, using about 1 tablespoon of oil for each batch. Remove the browned meat to a plate.
- Add another tablespoon of oil to the pan if needed, and fry the onions, garlic and celery on medium-low for about 10 minutes, until softened. Add the meat back to the pan and the tomato paste and fry for 2 minutes. Add the bay leaves, Worcestershire sauce, brown sugar, beer and stock, bring to a boil, then reduce to simmer. Cut a circle of baking paper big enough fit the pan and run it under a tap to wet it. Scrunch it up and squeeze it out. Place the paper directly on top of the meat mixture. Cover with a tight fitting lid and cook in the oven for 4 hours, until the meat it tender. Check the liquid level from time to time and if it looks like it's drying out too much, add a splash of water.
- Remove the pan from the oven, check the seasoning and adjust if necessary, and let the meat mixture cool down completely before assembling the pies.
- Put the butter and water into a medium size pan. Bring to boil over medium-high heat. Once boiling and the butter has melted, remove from the heat and add the flour and salt. Stir with a wooden spoon until the mixture comes together, then dump it out onto a floured work surface and bring it together with your hands until you have a soft dough.
- Preheat the oven to 200C. Grease 8 x 12.5cm pie tins. Set aside.
- Divide the dough into a 3/4 and a 1/4 portion. Take the 3/4 portion and divide into 8 even portions. Roll each portion into a ball, and then roll each ball out to a circle big enough to line the base and sides of your pie tins. Once you've lined the tins, dollop a generous amount of filling into each pastry case.
- Now take the 1/4 portion and divide into 8 even portions. Roll each portion into a ball, and then roll each ball out to a circle big enough to top your pies. Make a small hole in the centre of each lid and press the lid onto the pies, pressing the edges firmly to create a good seal. Use a sharp knife to trim off the excess pastry. Brush the lids with beaten egg and sprinkle with sea salt flakes.
- Place the pies onto a large baking tray and bake for 30 - 35 minutes, or until the filling is piping hot and the pastry is golden. Serve chin-blistering hot with tomato sauce (ketchup) and icy cold beer
Source: Milk And Honey
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