Ingredients
For the pastry
200g/7oz plain flour, plus extra for dusting
100g/3½oz butter
2 free-range egg yolks
For the pie filling
2 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
4 runner beans, trimmed, sliced
½ red chilli, finely chopped
85g/3oz piece rump steak, fat trimmed, chopped into pieces
100ml/3½fl oz red wine
100ml/3½fl oz beef stock
3 tbsp double cream
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the egg yolks and pulse until the mixture comes together as a dough.
3. Turn out the pastry onto a lightly floured work surface and knead lightly for 3-4 minutes, or until the dough is smooth and elastic. Set the pastry aside to rest while you make the pie filling.
4. For the pie filling, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
5. Add the runner beans and chilli and continue to cook for a further 3-4 minutes.
6. Add the chopped steak and fry for 1-2 minutes, turning regularly, until browned on all sides.
7. Add the red wine and the stock and bring the mixture to a simmer. Simmer for 6-8 minutes, or until the volume of liquid has reduced by half.
8. Add the cream and stir until well combined, then pour the pie filling into an ovenproof pie dish.
9. To make the pie, roll out the pastry using a rolling pin until it is slightly bigger than the pie dish. Wet the rim of the pie dish with water, then place the pastry onto the pie dish. Press down the edges of the pastry onto the sides of the dish, then trim off any excess pastry.
10. Transfer the pie to the oven and cook for 10-12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve immediately.
