For the Short Crust Pastry: Ingredients Wheat flour 75g Lard 35g Water 35ml Butter 15g Pinch Salt Method 1. Add water, lard and butter to a saucepan and put on a medium high flame. 2. Bring to the boil and immediately incorporate the flour, mix vigorously until all the flour is fully combined. 3. Remove from the pan, wrap in cling film and refrigerate fully for at least three hours.
For the Steak & Guinness Filling: Ingredients Prime chuck steak 90g Water 35ml Guinness 2 x 15ml Chopped onion 7g Gravy mix 5g Tomatoes 5g Roasted baby onions 15g Roasted thick cut flat mushrooms 15g Method 1. Add all the ingredients except for the steak, 1 x 15ml of Guinness, mushrooms and onions to a thick bottom pan and bring to the boil. 2. Add the steak, bring quickly back to the boil and remove any impurities from the surface of the mix. 3. Reduce the heat and simmer slowly for 60 to 90 minutes until meat is tender and sauce is thickened. 4. Remove from the heat and add the remaining Guinness along with the mushrooms and onions. 5. Cool in a refrigerator until fully chilled. For the Pie: Method 1. Remove the pastry from the refrigerator and allow to warm to room temperature. 2. Roll out half the pastry for the base and half for the lid. 3. Line a suitable pie dish with the pastry and add the chilled steak filling, top with remaining pastry and decorate as desired. 4. Conclude with a wash glaze of an egg yolk and salt for a glossy finish and bake in a pre-heated oven at 170 degrees Celsius for one hour until golden brown and filling is piping hot. Recipe from O’Neill’s