Classic beef pie.
Master this super simple recipe of a traditional winter classic.
2 tablespoons extra virgin olive oil 6 eschalots, peeled and halved 450g mixed mushrooms, halved ½ cup sage leaves 1kg chuck steak, cut into 3cm pieces sea salt and cracked black pepper 2 tablespoons tomato paste 1 cup (250ml) red wine 3 cups (750ml) beef stock 1 egg, beaten store-bought tomato chutney, to serve
HOT WATER PASTRY
300g unsalted butter, chopped 11/ cups (330ml) water 5 cups (750g) plain flour 1 teaspoon sea salt flakes
STEP 1 Preheat oven to 180°C. Heat half of the oil in an ovenproof saucepan over high heat. Add the eschalot, mushroom and sage and cook for 4 minutes. Remove from pan and set aside. Place the flour, beef, salt and pepper in a bowl and toss. Heat remaining oil in the pan. Cook the beef, in batches, for 6 minutes. Add the mushroom mixture, tomato paste, wine and stock and bring to the boil. Cover and cook in the oven for 90 minutes. STEP 2 For the pastry, place the butter and water in a saucepan and bring to the boil. Remove from the heat and stir in the flour and salt until a dough forms. Turn onto a lightly floured surface and knead until smooth and elastic. Halve the dough and roll out each piece to 3mm thick. STEP 3 Cut out 6 x 18cm rounds to line 6 greased 10cm pie tins. Fill with beef mixture. Cut out 6 x 10cm round pie lids. Brush pie edges with egg and top with lids. Press edges with a fork and trim. Cut crosses in the top and brush with egg. STEP 4 Cook for 20–25 minutes. Serve with the tomato chutney. Makes 6.
``master this super simple winter classic´´