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For the mustard crust

Nutrition: per serving

  • kcal940
  • fat54g
  • saturates27g
  • carbs58g
  • sugars8g
  • fibre3g
  • protein48g
  • salt1.91g

Method

  • step 1

    Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.

  • step 2

    Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.

  • step 3

    Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.

  • step 4

    To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.

  • step 5

    Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.

  • step 6

    Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.

Recipe from Good Food magazine, February 2011

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.2 out of 5.16 ratings

helen707

Really tasty, followed the recipe pretty much as set, about half the red wine, put the pastry in the fridge for a few hours and did find it rather hard to roll out, but managed, found the egg yolk absorbed into the pastry rather too easily so it looked a bit strange, but was a good consitency and…

ali92

A star rating of 5 out of 5.

I made a few changes to suit what I had. I used bacon instead of pancetta, ale instead of wine (I then made the rest of the fluid up with stock) and dried mixed herbs rather than thyme. I also cooked this in my slow cooker rather than a pan. I cheated and used ready-made pastry so added a teaspoon…

bean_mother

question

Can I make this in advance? I was thinking of making the filling and making the pastry to the chilling stage the day before and assembling it the next day. Should I leave the pastry until the day of cooking?

giwilliams

Gorgeous pie. We chose the red wine option and glad we did as it made it beautifully rich. The shallots were a great addition and the pastry was great. Very easy to make and will certainly do again. Served ours with parmasan swede from this website aand green beans and potatoes. Excellent!!!

sharpy68

A star rating of 5 out of 5.

Easy to make and a great mix of flavours. Have made this a few times and found that mixing 375ml of stock to the same amount of red wine worked best. May have been because I drank the other half of the bottle while it cooked??!!

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