British Pie Week Recipe

Nicky's Top Tips:

- The pastry and filling can be made up to 2 days in advance and kept in the fridge, to save time on the day.
- If double stout doesn’t take you fancy, try Bishops Finger or 1698
- Use the best, fresh ingredients you can buy. It makes a huge difference to the taste!

Ingredients:

Makes 4 individual pies (using 4 inch x 2 inch pie tins)

For the Shortcrust pastry
375g unsalted butter
700g plain flour
Salt & pepper

Mix together by hand or using a food processor, add ice cold water to bind the pastry (no more than half a cup). Wrap in clingfilm and leave to rest in the fridge for at least one hour.  

For the Filling
800g diced chuck beef
2 diced large carrots
2 banana shallots
500ml rich beef stock
2 sticks of celery
A bouquet garni of thyme and bay leaves
100g butter
1 500ml bottle of Shepherd Neame Double Stout
3 tablespoons of plain flour
1 egg beaten for egg wash 

Method:

1)  Heat a couple of tablespoons of Vegetable oil in a large pan and seal the meat until it gains colour.
2)  Remove the meat from the pot and add the butter, onions and vegetables and cook for 5 minutes.
3)  Return the meat to the pan, adding the flour to soak up the butter, and add the beef stock little by little.
4)  Add half the Double stout and keep stirring until you get a thick stew consistency.
5)  Turn the heat down very low (or transfer to a slow cooker) add the bouquet garni and cook for between 2-3 hours until the meat is soft and tender.
6)  Add salt and pepper to taste, take off the heat and add the remaining double stout.
7)  Line the pie tins with butter and dust with flour and divide the pasty into quarters- Save a third of each for the pie lids.
8)  Roll the pasty on a floured surface to the thickness of a £1 coin and line the tins.
9)  Fill the tins ¾ with the filling and add the lids, making sure to crimp the edges and add a slit into the top to let out steam.
10)  Egg wash the top and place into a pre-heated fan oven at 180 degrees for 40-45 minutes.