700g plain flour, sifted
350g suet, frozen
1 tsp salt
up to 400 ml cold water
2 egg yolks, lightly beaten
500-600g rump or gravy beef, 1cm diced
Salt and pepper
100g bacon, diced
4 tbsp extra virgin olive oil
1 red onion, finely diced
3 cloves garlic, finely chopped
½ cup mushrooms, chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 bay leaves
2 tbsp chopped parsley
1 tsp rosemary leaves
¼ cup port
3 cups stock
½ cup red wine
3 tbsp corn flour, mixed to a slurry with a little water
To make the suet pastry, grate the suet onto your work surface and sprinkle on about 100g of the flour.
Use a long, sharp knife to chop the suet with the flour; this prevents it from becoming sticky.
Transfer to a large mixing bowl and stir in the remaining flour and salt.
Use your fingertips to rub the suet into the flour, but leave it a little rough and lumpy; it helps to rise.
Add the water, a little at a time, until the mixture just comes together.
Knead for 2-3 minutes, until elastic and springy.
Wrap in plastic wrap and refrigerate for 30 minutes before using.
Preheat the oven to 200°C.
Season the beef well with salt and pepper and massage in 2 tbsp of extra vrigin olive oil. Heat a deep, heavy-based non-stick saucepan over medium-high heat and brown off the beef.
In a non-stick frypan over medium-high heat, heat 2 tbsp extra virgin olive oil and sauté the onions, garlic, bacon, mushrooms, carrot, celery and bay leaves. Stir to coat in the oil and then add the rosemary and parsley. Cook for 5-8 minutes until everything sweats down.
Add the onion mixture to the beef, then pour in the port, stock and red wine. Stirring continuously, pour in the cornflour slurry and stir until combined and thick.
Pour the pie filling into a pie dish, and brush the edges with a little egg wash.
On a floured bench, roll out the pastry to about 1cm thickness. Drape over the pie filling and press into the edges to stick. Trim the excess, leaving a few cms overhang. Brush the border with egg wash, then fold over the excess in 2cm increments to create a crimped border (this step is purely for presentation). Brush the entire surface with egg wash and cut a small hole in the centre of the pastry to allow for steam to escape. Bake in the oven for about 20 minutes until golden brown on top.