Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4–6
By Matt TebbuttIngredients
For the pie filling
- 200g/7¼oz butter
- 1kg/2lb 4oz piece rump steak, cut into steaks
- 6 onions, thinly sliced
- 2 bay leaves
- 1 tbsp thyme leaves, finely chopped
- 6 garlic cloves, peeled
- salt and freshly ground black pepper
For the pastry
- 250g/9oz plain flour
- 125g/4oz butter
- 1 free-range egg, beaten
- pinch salt
For the garlic sauce
- 3 garlic cloves, finely chopped
- 2 tbsp red wine vinegar
- 6 tbsp olive oil
- 6 anchovy fillets
- 2 dried chillies
- 1 large bunch flatleaf parsley, finely chopped
Method
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To make the pie filling, preheat the oven to 160C/140C Fan/Gas 2.
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Brush a casserole dish with all the butter. Season the steaks with salt and pepper and lay in the dish. Add the onions, bay leaves, thyme and garlic and cook for 1½–2 hours with the casserole lid on.
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Meanwhile, to make the pastry, blend the butter, flour and salt with 3 tablespoons of water in a food processor, until well combined. Chill for 30 minutes.
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To make the garlic sauce, blend all the ingredients in a food processor until smooth.
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Spoon the cooked meat mixture into a pie dish and stir in the garlic sauce. Increase the oven temperature to 200C/180C Fan/Gas 6.
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Dust a surface and rolling pin with flour and roll out the pastry. Cut off a thin strip of pastry, the length of the circumference of the pie dish, and set aside.
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Top the pie with the pastry lid and brush the rim of the pie dish with water.
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Press the reserved strip of pastry around the edge of the pie dish to seal. Brush the pastry with the beaten egg and cut a small slit in the centre for steam to escape. Bake for 30 minutes until golden and bubbling.
