Stout and beef pie

Serves 4

500ml stout 500g topside beef, chopped 300g strong flour, plus extra for dusting 150ml cold water 1 egg yolk 200g chilled unsalted butter, plus 1 tbsp and extra for greasing 2 onions, finely chopped 2 garlic cloves, crushed 2 tbsp cornflour 1 carrot, peeled and finely diced 100g button mushrooms, sliced 1 tbsp milk sea salt and black pepper

Sift the flour into a large mixing bowl and add the water and egg yolk. Bring together into a paste using a wooden spoon. Knead by hand for 2 mins, adding further flour if the dough is too sticky, then turn out onto a surface lightly dusted with flour. Roll out to a square measuring approximately 20 x 20cm. Place the chilled butter between two pieces of baking paper. Using a rolling pin, beat into a square shape approximately 2cm smaller than the dough square. Place the butter on top of the dough on the diagonal and fold the dough edges over the butter to cover. Re-dusting the rolling pin with flour, roll out the pastry to a rectangle approximately the length of A4, then fold one end into the middle and the other side over it. Turn it 90 degrees, then roll into a rectangle again. Repeat the rolling and folding twice, then cover in cling film and chill. After 1 hr, repeat the process twice more, cover with cling film and return to the fridge for 30 mins. Melt the remaining 1 tbsp butter in a large saucepan, then add the onion and garlic. Cook, stirring occasionally, for 10 mins until soft and golden. In the meantime, place the cornflour in a large bowl and season with salt and pepper. Mix in the chopped beef and make sure it is coated thoroughly with the flour. Add the coated beef to the pan of onions and seal it on all sides for 2 mins. Mix in the stout, carrot and mushroom pieces and bring to the boil. Simmer for 20-25 mins, stirring occasionally until thick and glossy. Allow to cool to room temperature. Preheat the oven to 200°C/gas mark 6. Grease and line the base of a loose-bottomed 23cm fluted tart tin. Dust a clean surface with flour and roll out two-thirds of the pastry to the size of the base and sides of the tin. Line the tin with the pastry, trimming to fit with a sharp knife if necessary. Line the pastry case with a piece of baking paper, then fill with baking beans. Bake blind for 10 mins, remove the paper and beans, and bake for a further 5 mins. Fill the case with the steak and stout mix. Roll out the remaining pastry to the size of the top of the pie. Cover the filling with the pastry. Trim and make an incision in the top of the pie. Press down the pie edge all around the rim with the back of a fork to seal and create a pattern. Brush the top with the milk. Bake for 10-15 mins until the pastry is puffed up and golden. Remove from the pie tin and transfer to a serving plate.