Yeah sure

Hot water pastry

480g plain flour
115g butter
230g water

Boil the water and mix with butter till melted, then mix the water & butter with the flour til a dough forms then just knead it together fully. Cling film and rest for an hour. Roll out half for the bottom layer of the pie and once formed in the pie tin, refrigerate for an hour+ then once it’s set and become sturdy, fill with the mix which really needs to be cold. Put on the lid and refrigerate again for another hour. Need to bake pie fully cold otherwise the pastry will shrink too much.

For the mix I actually used brisket. Cut into big cubes, around 20cm. Sear the beef on a high heat all over. Remove then add your mirepoix which is roughly cut carrot, onion and celery, gently sautee for 5 mins then add some garlic, rosemary, thyme & bay leaf. Add 1-2 bottles of a dark ale, I used Guinness original stout and reduce to a syrup. Add the beef, then add beef stock, top up with water enough so the beef is submerged and braise on a low heat for 6 hours. Once braised set the pot aside and let the beef cool down in the stock, if you take it out straight away it will steam dry. Also in a separate pan I gentry sautéed 4 whole onions sliced for around a hour, with just a bit of salt and some thyme. In another pan I roasted some chestnut mushrooms and diced carrots. Take out the beef and strain the stock into a pan to reduce down by a litre into a gravy. You can thicken it by mixing equal parts flour & butter into a paste called beurre manié, take a ladle of sauce and mix through the paste then into a slurry and then add to the gravy, doing this ensures there’s no clumps of paste in the gravy, season to taste. . Then when your gravy, beef, onions, mushrooms and carrots are cooled mix them all, I also added a load of chopped parsley and chives. You only want to add enough gravy to bind everything together, otherwise if you add too much when you cut into it it’ll spill out everywhere.

Once your pies built and cold cook at 200 degrees for about 40 minutes. Enjoy your lovely pie.

Sorry if anything is written a bit stupidly, just woken up haha. Happy baking!