250g plain flour, plus extra for rolling out
125g unsalted butter, chilled and diced
A pinch of sea salt
1 large egg yolk
2-3 tbsp water, chilled
1 red onion, peeled and diced
1 carrots, peeled and finely diced
1 celery stick finely diced
2 tsp dried oregano
2 tbsp olive oil
500g minced beef
1 tbsp Worcestershire sauce
1 tbsp flour
1 oxo cubes
1 beef stock pot
An egg mixed with a little water and a pinch of salt
You will need a frying pan and a pie dish
Fry the onions, carrots, celery and dried oregano in the olive oil over a medium heat in a frying pan for 10 minutes until softened.
Add the minced beef and continue to fry until browned. Add the Worcestershire, salt and pepper (to taste), and stir in the flour, oxo, stock pot and 100ml of water. Simmer on a low heat for 60 minutes. Remove from the heat to cool.
Now to make the pastry put the flour, butter and salt into the bowl of a food processor with a metal blade.
Whizz using the pulse button until you have a breadcrumb consistency.
Add the egg yolk, whizz briefly, then add the water a tbsp at a time, until the dough comes together to form a ball.
Turn on to a floured surface and work quickly with your hands until smooth. Wrap in clingfilm and chill for at least 30 minutes
On a floured work-surface, roll the pastry out so that it is slightly larger than the top of the pie dish. Brush the edges of the dish with egg wash and use the trimmings as a lining round the rim for the pastry to adhere to.
Lay the pastry on top. Trim the edges, make a couple of pricks in the centre of the pie to allow the steam to escape, and brush again with the egg-wash. I then made some stars from the off cuts and brushed again with the egg-wash.
Preheat the oven to 190˚c
Bake the pie in the preheated oven for 30 minutes or until the pastry is golden brown.