Ingredients
For the pastry
200g/7oz plain flour, plus extra for flouring
50g/1¾oz butter
water, to mix
1 free-range egg, beaten
For the filling
1 tbsp olive oil
½ onion, chopped
150g/5½oz rump steak, cubed
1 garlic clove, chopped
handful chestnut mushrooms
2 sprigs fresh thyme, leaves only
For the spinach
25g/1oz butter
2 handfuls spinach
For the herbed couscous
200g/7oz couscous, cooked according to packet instructions
handful fresh parsley, chopped
2 tbsp chopped fresh basil
2 tbsp chopped fresh chives
1 lemon, zest and juice
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry, place the flour and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add enough water to make a smooth dough and blend again until the mixture comes together.
3. Turn the dough out onto a floured surface and roll out, with a rolling pin, to fit over a small ovenproof dish, allowing a little excess.
4. For the filling, heat the oil in a large frying pan, place the onion and beef into the pan and cook until softened and golden-brown. Add the garlic, mushrooms and thyme and cook for a further minute.
5. Transfer the filling mixture to a small ovenproof dish and cover with the pastry lid. Brush the pastry all over with the beaten egg.
6. Transfer the dish to the oven and bake for 12-14 minutes, or until cooked-through and golden-brown.
7. For the spinach, melt the butter in a frying pan, add the spinach and cook for 2-3 minutes until wilted.
8. For the couscous, place the couscous, parsley, basil, chives and lemon zest and juice into a bowl, mix well and season with salt and freshly ground black pepper.
9. To serve, transfer the pie to a plate along with the spinach and couscous.
