Beef and Mushroom Pie

Pastry

This is basically “fine lining pastry” from the Larousse Gastronomique, minus the sugar and with yummy animal fat. Makes enough for two pies.

  • 500g flour
  • 300g lard
  • 1 egg
  • Up to 100ml water

Rest pastry for a few hours before use.

Filling

  • 400g topside of beef, trimmed and diced
  • Small punnet of shitake mushrooms, chopped
  • Large onion, chopped fine
  • 800ml decent beef stock (I make mine from oxtail)
  • Few dried porcini mushrooms (cêpes)
  • Salt and pepper

Beef, shitake and onion fried in any combination of olive oil and/or butter. Stock and everything else added, reduce until only enough juice remains to keep pie moist.

Make up pie, pour a little truffle oil over mixture before lid is fitted. Bake at 150°Celsius for up to an hour.

Serve with a good, dry cider – preferably a Méthode Champagnoise.