Individual English Pie

Ingredients

Pour la pâte :

500 g de farine type 45

10 g de sel

1 œuf

3 cl d’huile d’olive

16 cl d'eau

Pour la garniture :

2kg stewing steak, such as skirt, shin or brisket, trimmed of excess fat but with the gristle left in

80g plain flour, seasoned with salt and freshly ground black pepper

50ml vegetable oil

2 large onions, peeled and chopped

1ltr stock or water

50ml Worcestershire sauce

4 large potatoes, peeled and cut into 3cm chunks

3 carrots

Directions

Dans un cul-de-poule, mélanger la farine et le sel. Creuser un puits. Y déposer l’œuf. Verser l’huile d’olive et l'eau. Mélanger à la main mais sans trop travailler la pâte.
Transférer la pâte sur le plan de travail. La travailler encore un peu et arrêter dès qu'elle est homogène. La rouler en boule.
L’envelopper de papier film. La réserver au frais.

Cut the stewing steak into 3cm/11⁄4in chunks. Put the seasoned flour into a plastic bag, add the steak chunks, close the top of the bag and shake until thoroughly coated with the flour.
Heat a cast-iron or other heavybased pan over a medium heat and add the oil. When hot, sauté the onions for about 3 minutes. Add the floured meat and cook, stirring occasionally, for about 10 minutes, until coloured all over. Pour over the stock or water and add the Worcestershire sauce. Bring to the boil, reduce the heat to a simmer and cook for about 2 hours.
Add the potato and carrot chunks and cook gently for a further hour.
Check the meat – when ready, it will be soft and break apart when squeezed. The sauce should be rich and thick. Season as necessary.
Preheat the oven to 190°C. Découper des cercles de pâte. Mettre de la pâte au fond des moules à muffin and fill with the meat mixture until three-quarters full. Roll out the pastry until 3cm/11⁄4in thick, and cut into a shape large enough to cover the top of the dish.
Beat the egg and milk together and brush over the rim of the dish. Place the pastry over the top, pressing the edges down firmly on the dish to seal it. Brush the pastry with the egg mix, then cut small holes in the top to allow steam to escape. Bake for 40 minutes. (Cover the edges of the pastry with some foil if they become too brown.)

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