beef and onion pies

1kg braising steak cut into bitesized cubes #
salt and freshly cracked black pepper
45g beef dripping or butter for frying
4 onions
2 dried bay leaves ground or very finely crumbled 2 tbsp flour
2 tsp worcestershire sauce
1 tbsp mushroom ketchup
1 tsp anchovy essence
2 tsp tomato puree
450ml Guinness
2 tsp sugar
1 tbsp wine vinegar
english mustard to serve (optional)

for the hot water crust pastry:
450g plain flour
good pinch salt
170g lard
150ml milk
1 egg yolk beaten to glaze

Season the steak and in a heavy casserole pan brown the chunks all over in batches in 2 tbsp of the fat.
Put to one side.
Cut the onions in half and finely slice then fry with the ground bay leaf in the remaining fat until lightly browned.
Season then stir in the flour adding more fat if it looks too dry and fry until the mixture has turned a good brown colour.
Stir in the sauces essence and tomato puree then add the Guinness sugar and wine vinegar and gently bubble together for about minutes.
Add the browned meat stir in 300ml water cover and gently and braise for 1 1/2 hours.
Finish by spooning the filling into six individual pie dishes.
Preheat the oven to 200C/400F/Gas Mark 6.
Make the pastry when you're ready to bake as it has to be used while still warm and can't be refrigerated.
Sieve the flour and salt into a bowl.
Then bring the lard milk and 140ml water together to the boil and pour the whole lot over the flour and stir in.
Allow to cool a little then knead the dough gently but firmly.
Roll out and make lids to fit or cut into strips and weave lattice tops.
Brush the pie dish rims with beaten egg yolk.
Place the lid or lattice on top of each press down with your fingers to seal then trim.
If using lids make a small hole in the top of each pie to allow steam to escape.
Brush the pastry with egg yolk and bake for 30 minutes or until glossy brown.
Serve with mustard. boiled potatoes mash. or boiled beetroot.

East End pie 'n' mash shop pies thick dark gray threaded with meat and packed into squidgy pastry are thought by many to be the quintessential British meat pies. They're not bad at 4am when you're really hungry and too tired to care. But mine are even b
larded pastry by far the best lid for this kind of pie. They can be baked ahead of time and simply reheated when you fancy. If you don't want to make your own pastry use a goodquality bought shortcrust or puff pastry instead.

Makes 6 individual pies

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