Ingredients

• 100g Unsalted Butter
• 100g Lard
• 60g Water
• 1 Egg
• 200g Onion
• 100g Carrot
• 100g Celery Stalk
• 2 Garlic Cloves
• 1 tablespoon Fresh Rosemary
• 150g Sharp Cheddar
• 400g All Purpose Flour
• 1 teaspoon Fine Sea Salt
• 1 tablespoon Olive Oil
• 1 tablespoon Unsalted Butter
• Salt as needed
• 450g Ground Beef
• 2 tablespoons All Purpose Flour
• 250g Beef Stock
• 1 tablespoon Dark Soy Sauce
• Fine Sea Salt as needed
• Black Pepper as needed
• 1 Egg Yolk

Tools

• Oven
• Plastic wrap
• Rolling pin
• kCook Multi
• Kcook bowl
• Large mixing bowl
• Pie dish - 8"
• Baking tray - large

Method

1. Fit max blade to kCook bowl
2. Add all purpose flour, unsalted butter, lard and fine sea salt to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Mix with filler cap fitted - 2 min, speed 10
6. Then add water and egg to the kCook bowl
7. Mix with filler cap fitted - 1 min, speed 7
8. Remove the pastry from the kCook bowl
9. Wrap with plastic wrap
10. Chill in fridge - 2 hr
11. Clean the appliance bowl and attach the lid
12. Add olive oil and unsalted butter to the kCook bowl
13. Fit stir tool to kCook bowl
14. Heat with filler cap removed - 120°C, speed 3
15. Then add onion, carrot, celery stalk and salt to the kCook bowl
16. Cook with filler cap removed - 10 min, 120°C, speed 3
17. Then add ground beef, garlic clove and fresh rosemary to the kCook bowl
18. Cook with filler cap removed - 5 min, 140°C, speed 3
19. Then add all purpose flour to the kCook bowl
20. Cook with filler cap removed - 3 min, 120°C, speed 4
21. Then add beef stock, dark soy sauce, fine sea salt and black pepper to the kCook bowl
22. Cook with filler cap removed - 20 min, 98°C, speed 1
23. Transfer content of kCook bowl to large mixing bowl
24. Let cool - 1 hr
25. Place the chilled pastry onto a lightly floured worksurface
26. Divide into two pieces, one being twice the size of the other
27. Take the larger piece of pastry
28. Roll out until 1/8" (5mm) thick
29. Line the pie dish with the pastry, leaving some overhanging the sides
30. Spoon filling into pie dish
31. Top with sharp cheddar evenly
32. Now, take the other piece of pastry
33. Roll out until 1/8" (5mm) thick
34. Retrieve the pie dish
35. Brush with egg yolk
36. Place the round pastry on top
37. Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze
38. Cut the small hole in the top of the pie
39. Chill in fridge - 30 min
40. Pre-heat oven - 220°C
41. Place a baking tray in the oven to pre-heat
42. Transfer pie to baking tray
43. Bake - 40 min, 220°C
44. Remove from oven
45. Let rest - 20 min
46. Serve

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