You might not be able to get out to the bakery, but you won't want to after making a batch of pies. This pie has a homemade Hot Pastry, which is so easy to make and work with. You can use the pastry for many different things. I've made these pies with lots of different fillings, so I'd love to hear your comments below and ideas for fillings
200 Grams Butter
200 Grams Lard
350 Mls Water
Place the eggs and flour in a mixer and combine. Then boil the butter, lard and water in a saucepan. Turn on your mixer and gradually add the hot mixture to your flour and eggs. Mix until combined in a soft ball. You might need to sprinkle with a little flour if it hasn't combined. Now wrap in glad wrap and leave to chill in the fridge for at least an hour.
Beef and Onion Filling
800 gms Diced Beef (about 1cm cubed)
6 Onions Sliced
200 gms Butter
3 Cloves of Garlic
5 Carrots (peeled and diced)
2 teaspoons of Thyme
1 teaspoon Rosemary
2 Bay Leaves
2 glasses Red Wine (we used Old Mate Shiraz)
1 litre Beef Stock
1 tablespoon Tomato Paste
Salt and Pepper to taste
2 teaspoons Cornflour in a dash of water
Melt butter in a heavy-based ovenproof saucepan and add onions simmer on a low heat. Sweat the onion for 10 minutes or until soft and then add the garlic for a further few minutes. Now add your diced carrots for another 5 minutes. Remove from your pan and brown your beef. Return the onions and carrots to the pan and add your red wine. Simmer for a few minutes before adding your herbs, beef stock and tomato paste. Bring back to a simmer. Place in an oven with the lid on for 1.5 hours. You will need to stir and check a few times whilst cooking. If the stock is too dry, just add a little water. Too much remove the lid and place back in the oven to reduce. When your meat is tender, remove. To thicken the sauce, return to the oven top and mix in the cornflour mixture. Leave to cool.
Place a lid which is slightly larger than the top of your pie dish on top and pinch close around the edges. Pierce the top of your pies with a fork and egg wash. Pop back into the oven at 180 until golden brown approximately 45 mins.