The Ginger Pig’s beef bourguignon pie
You will need
For the filling:
1.3kg chuck steak, diced
350g cooked dry-cured bacon, diced
200g button mushrooms, chopped
1 onion, chopped
1 small garlic clove, crushed
1 tbsp soy sauce, preferably Kikkoman
350ml red wine
2 tbsp cornflour
4 sprigs of flat leaf parsley, chopped
For the suet pastry:
700g plain flour
350g suet
½ tsp salt
For assembly:
25g lard, melted
1 tbsp plain flour
1 egg, beaten
Method
1. Preheat the oven to 180°C/gas mark 4. Place the beef and bacon in a roasting tin and brown in the oven for 15 minutes, then stir and cook for 15 minutes more.
2. Add the mushrooms, onion, garlic, soy sauce and wine. Cover with baking parchment, pushing it down to touch the ingredients, seal with foil, and cook for 1½ hours.
3. Drain off all the liquid into a saucepan. Blend the cornflour with a little water and mix into the cooking juices, then place on the heat and stir until boiling and thickened.
4. Return the liquid to the meat, add the parsley, mix, and leave to cool completely.
5. Now place the flour and suet in a food processor and blitz until very well blended. Transfer to a mixing bowl, add 300 millilitres water and mix until smooth. If making individual pies, divide the dough into eight balls, four weighing 185 grams and four weighing 115 grams. If making one large pie, divide it into two balls, one 740 grams and the other 460 grams.
6. Preheat the oven to 190°C/gas mark 5. Brush the inside of the tin or tins thoroughly with lard, then dust lightly with flour. Roll out the larger pastry balls and use to line the tin or tins. Divide the filling between them. Brush the pastry edges generously with egg, roll out the smaller pastry balls and place on top, pushing the edges together.
7. Trim off the excess with a knife and crimp around the edge. Brush with egg, and decorate with pastry trimmings, if you like. Cook for 50 minutes. Leave to cool for five minutes, then turn out of the tins and enjoy hot or cold.
Recipe, Ginger Pig Meat Book by Tim Wilson and Fran Warde (Mitchell Beazley)
Click here to go to the original article on Red Online
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