Aromatic Braised Beef Pie
For the filling
2 tablespoons olive oil
1.5kg gravy beef, roughly chopped
salt and pepper
300g speck, rind removed and cut into thick strips
1 brown onion, diced
1 garlic clove, crushed
250ml liquid beef stock
1 cup broad beans, peeled (use frozen if fresh unavailable)
1 herb bouquet consisting of 8 parsley sprigs, 1 large bay leaf, 3 sprigs of thyme, 2 whole cloves or allspice berries, 1 strip orange peel, wrapped and tied in cheesecloth
1 tablespoon butter
2 tablespoons plain flour
250g Swiss brown mushrooms, sliced
For the pastry
2½ cups plain flour, sifted
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
300g butter, chilled and diced
200ml sour cream
1 free-range egg yolk and 1 tablespoon milk, beaten, for the egg wash
2–3 teaspoons sesame seeds
25cm pie dish
Heat the oil in a pressure cooker pan. Season the chopped beef with salt and pepper, then add to the pan with the speck, onion and garlic. Sauté for 5 minutes. Add the sherry, port, beef stock, broad beans and herb bouquet. Cook in the pressure cooker for approximately 25 minutes. Remove the herb bouquet and discard.
Place the butter in a separate pan, add the flour and cook it through (approximately 3 minutes). Begin adding some of the beef sauce from the pressure cooker, a little at a time, to form a rich, thick sauce. Add the beef and vegetable mixture and the mushrooms.
Simmer for a further 5 minutes, then remove from the heat. Allow to cool completely in the fridge.
Place the flour, baking powder, bicarbonate of soda and butter into a food processor bowl and process until the mixture resembles breadcrumbs. Add the sour cream through the feed tube and process until combined, adding a little water if necessary. Place the dough onto a floured board and knead lightly until smooth. Cut off one-third of the pastry and roll into a ball. Shape the remaining pastry into another ball. Wrap both balls then flatter out slightly wrap in cling wrap and rest the pastry for 20 minutes in the fridge.
Roll out the larger pastry ball. Line the pie tin with the pastry and place back in the fridge to rest. (A hint for rolling out pastry: spray your worktop with oil. Place a large piece of cling wrap on top and roll the pastry out onto it. This will make it easier to pick up.) Roll out the smaller piece of pastry onto baking paper, making it just a little wider to fit the top of the pie and allowing for enough pastry to be crimped around the edge. Place on a tray, cover with cling wrap and rest in the fridge until the filling is cold.
Preheat the oven to 190°C. Fill the pie case with the completely cold beef mixture. Top with the prepared lid. Crimp the edges. Use cookie cutters to cut shapes from any remaining pieces of pastry and decorate the lid. Make a few slits with a knife for the steam to escape. Brush the top of the pie with egg wash. Sprinkle the crimped edges with a generous amount of sesame seeds. Bake for 40—45 minutes or until golden brown. Allow to cool slightly before removing from the dish and serving.