Meat pie (beef and red wine)

STEPS

Shortcrust

1. Sablage: Using an electric mixer fitted with the paddle attachment, combine the flour, salt, pepper and butter on low speed for 2-3 minutes, until the clumbs of butter are evenly dispersed and the mixture resembles bread crumbs.

2. Scrape down the bowl and add the egg yolks, cold water, and any additional spices and herbs (if using), and mix until well combined.

3. Transfer the pastry to a work surface and shape into a disc. Cover in plastic wrap and refrigerate for at least 2 hours.

Pâte feuilletée (puff pastry)

1. Using an electric mixer with the dough hook, mix flour, salt, melted butter, and cold water for about 2-4 minutes until smooth (it may take longer than this, but be careful not to overmix as it will make the dough harder to roll during lamination).

2. On a piece of baking paper, mark a 15 x 15cm grid. Place the cold butter on the grid, and fold over the baking paper, and pound the butter until you have an homogenous butter block the same size as the grid. Cover with plastic wrap and refrigerate.

3. On a piece of baking paper, mark a 15 x 30cm grid. Place the dough on the grid, fold over the paper, and use the rolling pin to roll the dough out to 15 x 30cm. Leave to rest for 15 minutes in the fridge for the gluten to relax.

4. Dust your bench with a little flour (try and be frugal!), and place the dough on the counter. Unwrap the butter block, and place it in the middle of the dough. Fold both ends of the dough over the block and pinch the ends together. You should end up with a 16 x 15cm rectangle, with the butter exposed on the left and right ends, and a tightly sealed seam on the top. Using a sharp pairing knife, cut a slit along each folded edge.

5. Letter fold: Begin rolling the dough from the middle to the top, flouring as needed. Rotate the dough 180 degree and continue to roll middle to top, until you have a rectangle measuring about 20 x 65 cm. Perform a letter fold, and then using a sharp pairing knife, cut a slit along each folded edge.

6. Rotate the dough 90 degrees, and repeat the above process two more times, for a total of 3 folds. Refrigerate for 3 hours.

7. Perform two more letter folds, then refrigerate for 2 hours.

8. Peform a final letter fold for a total of 5 folds². Refrigerate overnight.

Filling

1. Place the beef chunks on a baking tray, cover well with vegetable oil, and season on all sides with salt. Leave for 20-30 minutes. Then, grill in the oven for about 15 minutes until well browned. Alternatively, you can sear in a dutch oven, but I prefer to do this all at once under the griller.

2. In a large dutch oven over medium heat, add the onion and garlic, and cook until softened. Add the tomato paste and cook for a further minute, before adding the flour.

3. Slowly add the beef stock, stirring constantly to dissolve the flour. Add the red wine, Worcestershire sauce, pepper, and bay leaves. Add the seared beef, bring to a boil, and then reduce to a simmer. Place a lid slightly ajar and leave to simmer for about 2 hours.

4. After 2 hours remove the lid, and increase the heat for another 30-45 minutes, until the liquid has reduced to a thick gravy that coats the beef. Add the butter to make the sauce glossy, and then remove from the heat, cover, and leave to cool.

Blind baking

1. Roll out the pâte brisée until about 3mm thick, and cut out 6 rounds — carefully drape them into the pie tins, trying not to stretch the dough (you can use a pastry brush to apply even pressure). Cut away the overhang, cover, and place in the fridge to chill for 30 minutes to 1 hour.

2. Preheat the oven to 180ºC. Scrunch up a piece of baking paper (aluminium foil also works, but tends to stick), and fill each pie tin evenly with baking beads, rice, or dried beans.

3. Bake for 20 minutes, remove the baking beads, and bake for another 5 minutes until the pastry is golden and dry to the touch.

Assembly and baking

1. Fill each pie with the cooled filling, pushing down to fill. The filling should be slightly mounded.

2. Cut rounds from the puff pastry (slightly larger than the pie tins). Brush the edge of the shortcrust pastry with egg wash, and place the puff pastry rounds on top, pressing to seal. Brush the lid with egg wash, and then poke a 1cm incision in the middle to allow steam to vent.

3. Bake for 30 minutes until deep golden.