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Irish beef pies


Published by: Edel Schultz
Published on: 11th February 2010

MAKES: 4
Prep time: 20 mins plus chilling time for pastry
Cooking time: 55 mins
Cals per serving: 816 340g (11?oz) plain flour
Pinch salt
150g (5?oz) margarine
3-4tbsp cold water
1 onion, peeled and chopped
1 clove garlic, crushed
30g (1oz) butter
400g (14oz) cooked beef
350ml (12fl oz) beef stock
2tbsp plain flour
1 egg, beaten

1. For the pastry, sift flour and salt into a bowl. Cut margarine into pieces. Rub into flour until it resembles fine breadcrumbs.
2. Add water and mix to a soft dough. Wrap in cling film, and put in the fridge.
3. Fry the onion and garlic in the butter, then add the beef and stock. Mix flour into a paste with a little cold water, add to the pan and simmer for 10 mins.
4. Roll out the pastry on a floured surface. Cut four cases to fit four individual, greased, baking tins. Leave the pastry lid to one side.
5. Fill with the beef, then drape a lid over them. Trim the excess and pinch around the edge. Make a hole in the centre to let out steam. Glaze with the egg.
6. Place on a baking tray and cook at 180°C/350°F/Gas 4, for 35 to 45 mins.