Ingredients
To make the pastry
400g plain flour,
220g cubed butter (or an equal mix of butter and lard)
A pinch of salt
2-3 tbsp cold water
1 egg yolk for glazing
To make the pie filling
400g diced Yorkshire braising beef
1 bottle Keelham Tipsy Pig Ale
350g potatoes
1 sprig of thyme, finely chopped
1 garlic clove, crushed
1 onion, 1 finely diced
1 carrot, finely diced
1 celery stick, finely diced
Good quality gravy granules, 25g
A little oil for cooking
Salt & Pepper to season
Method
- Place the flour, butter and salt into a large clean bowl
- Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm
- Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.
- Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.