Steak & onion pie

serves 4
ingredients
For the pastry
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz plain flour, sifted
1⁄2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed
and thinly sliced
225g/8oz chestnut mushrooms,
sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese,
freshly grated
225g/8oz sliced smoked cooked
ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, beaten
salt and freshly ground
black pepper
• To make the pastry, put the butter, egg and yolks in a blender or food
processor, and process until pale. Add the flour and salt, and pulse until
the mixture just comes together. Add the iced water, process for
1 second, then tip the dough out into a bowl and use your hands to
bring together. Divide in two, with one piece slightly larger than the
other. Wrap in cling film, and chill for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the smaller piece of dough into a large rectangle measuring
about 23 x 28cm/9 x 11in. Slide the dough onto a greased baking
tray. Prick all over with a fork and bake for 10–15 minutes. Cool.
• To make the filling, melt the butter in a frying pan, add the leeks and
mushrooms and cook for about 10 minutes until soft. Stir in the cheeses
and season well with salt and pepper. Spread half of this mixture over
the pastry base, leaving a border around the edge. Cover with the ham.
• Mix the mustard with the fromage frais, season with salt and pepper,
and spread over the ham. Top with the remaining leek and mushroom
mixture. Lightly brush the edges with water.
• Roll out the remaining dough on a large piece of baking parchment.
Carefully place on top of the pie and remove the parchment. Press the
dough down to seal. Brush all over with beaten egg.
• Bake in the oven for 35 minutes until the pastry is golden and crisp.
Serve either hot or cold.