Beef Pasties (Pies)

Make the pastry:

Mix the salt into the flour, and form a well.

Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.

As soon as the fats have melted, pour the hot liquid into the flour well, and bring it all together.

Tip the contents of the bowl out onto a floured work surface. Gently knead the dough, with flour as needed, until it all comes together. It will still be soft, but shouldn't be sticky.

Form the pastry into a puck shape, coat lightly in flour, and wrap in clingfilm. Refrigerate for at least 1 hour; this can be made well in advance.

Make the filling:

Add the oil to a medium size pan on a medium heat. Once hot, add the diced onions and fry until soft.

Add the beef, lightly salt and pepper, and cook until the meat is browned and is broken up.

Pour in the beef stock, add the bay leaves and tomato paste, and mix in well. If you are adding carrots, add them.

Bring to a simmer, put the lid on, turn the heat to low, and simmer for 10 minutes.

Remove the lid. Simmer the mixture until there isn't much liquid left. Remove the bay leaf.

Give it a stir, turn off the heat and allow to completely cool.

Assemble:
Make up your egg wash and whisk until smooth and runny.

Grease the wells of a bun pan.

Cut the pastry into smaller pieces and work with them one at a time. Roll out your pastry to about 1/8 inch thick, and cut out 6” circles for the bases.

Place the pastry in the wells and press the pastry right down into the edges and a little over the top. If the dough becomes too springy to work with, let it rest for 10-15 minutes.

Fill the cases with the now cooled beef filling, near level with the top of the pastry, but leaving room to be able to grab the pastry.

At this point, preheat your oven to, 170°C / 340°F.

Roll and cut 4” circles for the lids of the pies. Again, if the dough is getting springy, let it rest 10-15 minutes before continuing.

Brush egg wash lightly all around the edge of the pastry base.

Place the lid on the top of the pie base, pull the sides up to it, and press together.

Crimp the 2 pastries together.

You may find that you have enough pastry and filling to make another pie. Any leftover can be wrapped and refrigerated for another use.

Give each pie a coat of the egg wash. Try not to get any egg wash in between the pastry and the tin, or it will stick as it bakes.

Cut two small vent holes in the top of each pie.

Place the pan in the oven and bake for 40 minutes.

Once the time is up, move the pan to a wire rack, and leave them to settle still in their wells for 5 minutes.

Remove the pies from the pan and serve with mashed potatoes and/or peas, and brown gravy.