250g plain flour, plus extra for rolling
140g cold unsalted butter, roughly cubed
1 large egg yolk
1 small egg whisked with 1 tbsp milk, for the egg wash
TIP: It is fine to make the pastry the day before, so long as you take it out of the fridge at least an hour before prepping the pie and bring it to room temperature.
Blitz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and blitz again until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and mix in with the pastry until it forms a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
1 tablespoon olive oil
1 large brown onion, finely chopped
500g lamb mince
1 can kidney beans, drained
1 tablespoon cornflour
3/4 cup Beef stock
1/2 cup tomato sauce
3 tablespoons Worcestershire sauce
3 tablespoons barbecue sauce
1 teaspoon Vegemite
1 bay leaf
Salt and pepper to taste
Add the oil to saucepan heated to medium then add onion and cook until soft. Turn up the heat a little and add mince, making sure to break it up into small bits. Cook until just browned, stirring with a wooden spoon often so it does not stick to the pan.
Mix cornflour and 1 tablespoon of stock to form a paste, add to mince, then slowly add the remaining stock. Add the rest of the sauces and spices as well as the Vegemite and drained beans to mince mix. Bring to the boil. Reduce heat to medium-low. Simmer for about 5-10 minutes or until thick. Remove the bay leaf and stand aside to cool whilst you prep pie dish.
Preheat oven to 200°C or 180°C for fan forced. Place a baking tray into oven. Grease your pie pan with a little butter.
Once the pastry is at room temperature, roll it out thinly on a well floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Always add an extra 1-2cm all round for hang, then use the dish as a guide to cut out the pastry lid. Make sure you have hang on the lid too.
Once you have the base in and your filling is cool, spoon in the meat mixture to come level with the top of the dish. Don’t overfill. Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Make four tiny slashes in the lid of the pie (middle), then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it. Don’t forget the tomato sauce to serve.