AT A GLANCE
This pastry is inspired by a recipe of Dan Lepard's. The filling, pastry and tomato sauce can all be made ahead, leaving just the assembly to do on the day. The sauce requires a day for the flavours to develop.
|01||For homemade tomato sauce, bring tomatoes, vinegar, onion, garlic, mustard, celery seeds, ginger and spices to a simmer in a saucepan over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until tomatoes soften (30-35 minutes). Remove from heat, strain into a separate saucepan, then pass solids through a mouli into pan (see note). Add sugars and 1½ tsp sea salt, return to low heat and simmer, stirring frequently, until sauce is thick and rich (1-1¼ hours). Transfer to a sterilised bottle, cool completely, seal and refrigerate until required. Tomato sauce will keep refrigerated for 2 months. Makes about 400ml.|
|02||Heat half the oil in a casserole or saucepan over medium-high heat. Dust beef in seasoned flour, add to pan and brown all over (3-4 minutes). Transfer to a plate and set aside. Reduce heat to medium, add pancetta, shallots and garlic to pan and sauté, stirring occasionally, until golden (6-8 minutes). Add wine, bring to a simmer, then add stock, tomatoes and half the thyme, return to a simmer, season to taste, then add beef. Reduce heat to low, half-cover with a lid and simmer, stirring occasionally, until meat is tender (2-2½ hours). Remove lid, simmer until sauce thickens (12-15 minutes), then add remaining thyme, mustard and Worcestershire sauce and season to taste. Set aside to cool, then refrigerate until chilled (3-4 hours).|
|03||For mustard rough puff pastry, combine flour, baking powder and 1 tsp sea salt flakes in a bowl. Turn out onto a work surface, scatter butter over and cut into flour mixture with a pastry cutter or knife until roughly mixed but with chunks of butter still visible. Make a well in the centre. Whisk mustard with 190ml iced water, then add to well and mix with a pastry cutter or knife to just combine. Bring pastry together with the heel of your hand, then roll out on a lightly floured surface to a 1.5cm-thick, 50cm x 20cm rectangle. With short edge nearest you, fold bottom third up and top down like a letter. Wrap in plastic wrap and refrigerate to rest (1 hour). Repeat rolling and folding twice more, then wrap in plastic wrap and refrigerate until required.|
|04||Roll out pastry on a lightly floured surface to about 3mm thick, then cut out 44 rounds of 9cm diameter (re-roll pastry scraps if necessary). Line 22 x 5cm-diameter pie tins with pastry (we used shop-bought foil pie tins; see tip), then spoon meat mixture into pie cases, heaping slightly in the centre. Brush edges with eggwash, then top with remaining pastry rounds, pressing and pinching edges to seal. Pierce tops to allow steam to escape and refrigerate to rest (30 minutes).|
|05||Preheat oven to 180C. Brush pies with eggwash and bake, swapping shelves halfway through, until golden (30-35 minutes). Serve warm with homemade tomato sauce.|
Note In the absence of a mouli, blend the sauce in a food processor and press through a fine sieve.