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If you are planning pies for dinner, youll need to start this recipe about 6 hours before you intend to eat your pies to allow time for the pastry to rest in the fridge after mixing (at least 2 hours) and again after rolling (another 2 hours).
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Start with the pastry.
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Sift the flour and salt into the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine.
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Be careful not to overmix!
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Remove the dough from the processor and gently shape it into an inch thick disc, wrap it up in plastic wrap and place in the refrigerator for 2 hours.
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After 2 hours, rest the dough on the counter for 15 minutes.
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Then unwrap it and roll it out on a floured surface until the dough is about 3 mm thick.
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Trim the dough to fit a 9 inch pie pan, then drape it gently into the dish.
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Press dough into all surfaces of the pan, and try to leave about 1/4 inch overhang over the top.
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Cover with plastic wrap again and chill for another 2 hours.
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While the dough is chilling, start on the pie filling.
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Heat the oil in a large saucepan over low heat and cook the onions until softened, about 3 minutes.
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Add the carrot, celery, garlic, thyme and oregano and cook for a further 5 minutes.
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Stir in the tomatoes, wine, salt and pepper and simmer for another 5 minutes.
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Add the beef and cook until itw well browned, stirring to combine and then add about 1/2 cup of the beef stock.
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Simmer and leave for 2 hours, stirring every 20 minutes.
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You may need to add more stock towards the end to ensure the mixture doesnt catch on the bottom of the pan and burn.
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I ended up using about a total of 1.5 cups of stock.
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Turn off the heat when the mixture is very integrated and has deepened in color a bit, and then sprinkle the flour over the top and stir through the mixture.
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Stir well to incorporate, and the residual heat from the mixture will allow any cooking liquid to reduce and thicken.
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You are after the consistency of a Bolognese sauce.
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If you need to add more stock, do.
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Add the peas, and let the residual heat defrost them.
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Season with additional salt and pepper to taste.
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Set the pan to the side to cool.
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Heat your oven to 400 degrees F and mix together egg wash ingredients.
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After the filling mixture has cooled slightly, pull the dough out of the refrigerator and spoon the filling into the pan.
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Cut the puff pastry to fit the top of the pan.
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Place puff pastry on top of the filling and press down gently to prevent air pockets.
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Then trim excess pastry from edges.
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Press puff pastry edges and shortcrust edges together with your fingers or a fork.
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Brush the top of the pie with the egg wash, and cut a few slits into the top crust to allow steam to escape during the baking process.
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Bake the pie at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and continue baking for additional 20 minutes or until golden brown.
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Then remove them from the oven and allow pie to cool for 10 minutes before serving.
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Adapted from Cooking from the Heart.
