How do you make a meat and steak pie?

- For the pastry:

- 225g plain flour

- 115g cold unsalted butter, cut into cubes

- 2-3 tbsp cold water

- For the filling:

- 500g stewing beef, cut into chunks

- 2 medium carrots, peeled and chopped

- 2 medium onions, chopped

- 2 cloves garlic, minced

- 100ml red wine

- 250ml beef stock

- 1 tbsp tomato puree

- 1 tbsp Worcestershire sauce

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- 1 egg, beaten

Instructions:

1. To make the pastry, combine the flour and butter in a large bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.

2. Add the water a little at a time, mixing until the mixture just comes together to form a ball of dough. Be careful not to overmix, as this can make the pastry tough.

3. Wrap the pastry in clingfilm and chill in the fridge for at least 30 minutes.

4. Preheat the oven to 220°C / 200°C fan-assisted / 425°F / Gas 7.

5. Heat a large frying pan over medium-high heat and add the beef. Cook for 5-7 minutes, stirring occasionally, until browned on all sides.

6. Add the carrots, onions, and garlic to the pan and cook for 5-7 minutes more, until the vegetables are softened.

7. Pour in the red wine and bring to a boil. Cook for 2-3 minutes, until the wine has reduced by half.

8. Add the beef stock, tomato puree, Worcestershire sauce, thyme, and rosemary to the pan. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender and the sauce has thickened.

9. Season the filling with salt and pepper to taste.

10. Remove the pastry from the fridge and roll out on a lightly floured surface until it is about 3mm thick.

11. Line a 9-inch pie dish with the pastry, trimming off any excess.

12. Pour the filling into the pastry-lined dish.

13. Brush the edges of the pastry with beaten egg.

14. Roll out the remaining pastry and cut out a circle of dough to fit the top of the pie.

15. Brush the edges of the circle of dough with beaten egg and place it on top of the pie filling.

16. Crimp the edges of the dough to seal the pie.

17. Brush the top of the pie with beaten egg.

18. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.

19. Allow to cool for a few minutes before serving.