I’ve only made a few pies in my time, despite my overwhelming love of pie, and those have always been made using the go-to cheater’s guide to pastry: Jus’ roll. But this time, I thought I’d have a go myself.
I was aiming for puff pastry but I’m quite heavy handed so it turned into some form of shortcrust pastry. Either way, it was damned delicious and I’m never buying pre-fab pastry again.
To make my deep-fill pie, you will need:
225g plain flour
1/4 teaspoon of salt
250g salted butter (you could use unsalted, but why would you?)
150ml of cold water
Making the pastry
- Mix the flour and salt together in a bowl then put in the fridge for a few minutes.
- Cut the butter into cubes, then add to the flour and mix until coated.
- Pour over the water slowly and mix together. It should form a rough dough. Place on a surface and form into a sausage shape, without kneading it. Wrap in clingfilm and put in the fridge for 20-30 minutes.
- Once chilled, lightly flour a surface and roll out the dough into a rectangle shape. You are now going to make a square out of a rectangle; fold one-third of the pastry into the middle, then last third into the middle. Press down at the edges.
- Now roll out again, and fold, twice more. Place in the fridge for an hour.
- Whilst the pastry is in the fridge, brown the beef on a high heat.
- Add the mushrooms, finely sliced, and stir.
- Finally, add some beef stock and remove from the heat.
- Take the pastry out of the fridge and roll out to fit your pie dish.
- Line your pie dish, leaving enough pastry for the lid.
- Add your filing. As I left my beef quite dry and made up some quick, thick gravy using granules and poured a little on top. If you have a wet mix, don’t do add any more gravy/water.
- Finish your pie by folding the pastry over at the edges and seal with some milk.
- Bake for approx. 30 minutes at 180-200 degrees.