Steak and Onion Pie

(Derived from John Kirkwood's recipe, https://www.youtube.com/watch?v=y6VTp4IDN2c&t=720s)


his recipe is for a 9" pie, we use a 10" pie plate, so I am multiplying ingredients by 1.11 (11% increase)


hot water Pastry:


444g plain or all-purpose flour
178g/mls water
100g butter
111g lard or shortening
9g salt

Filling:

555g lean beef cut up
2 medium onions
632 mls beef stock
salt and pepper
3tbls corn starch



making pastry:
put water in saucepan, bring to a boil.
combine flour and salt.
when water is boiling, add butter & shortening.
After fats are liquid, combine with flour in a mixing bowl and mix until loosely combined.  Use round bench scraper
to scrape out flour & combine.  Put pastry on floured surface and knead until smooth, but don't overmix.
Split dough into 2 pieces, 2/3 for the base, 1/3 for the top.  Wrap in plastic wrap separately and put into fridge
for at least 2 hours.

making filling:

chop onion into smallish (3/4") pieces
chop beef into smallish (3/4") pieces

pan fry beef in some oil till browned
add chopped onion and cook till onion is soft
transfer to "soupable" pan
add beef stock (I use water + better than bullion)
bring to a boil.  Then simmer, covered, for at least 1 hour, until beef is tender

Mix 3tbls corn starch with 2 tblsp water until smooth.
Ladel off 1 cup or so of the broth into a separate container.  
Add corn starch mixture to original saucepan with beef/onion. Mix, and allow to cool.  Put pan in cold water
if you need to accelerate cooling.

Grease a pie plate.  Beat 1 egg plus a dash of milk as an egg wash.

Roll out the base pastry.  Put it in the pie pan; make sure the corners of the pastry are pushed down to the 
corners of the pan.  
Add the filling to the pie.
Put egg wash around the rim of the pastry, to help seal.

Roll out the top pastry, then place it on top of the pie & crimp.  Cut some vents.  Wash with egg.