Pi

My first go at making a raised pie (below) - all looking quite nice until I tried to turn it out, causing a prompt and undignified collapse. Still, the filling was pretty yummy.

How to -

Stewing steak

Shallots

Fennel

Mushrooms

Fry to brown these off then deglaze the pan with red wine. Add a large amount of good beef stock, transfer to a caserole dish and cook for many hours (I cooked mine for 5) on a low heat (below 150 for certain).

Whilst that's going on, make the shortcrust pastry:

Flour, fat (2:1) - 1lb of flour was enough to make three decent sized pies. I used 50/50 butter and lard as the shortening. Pinch of salt. 120ml of cold water.

Blind bake the pastry in the pie moulds for at least 20 minutes if not 30, at 200 degrees. I tried 20, wasn't enough, causing the pastry to stick.

When the pasty is done, add the cooked caserole mix (thickening up the liquid with a roux), stick on a lid and bake for another 20 minutes.

Job done.

Pie.