Beef mince pie

Method
Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

1. For the pastry: Put the flour and salt in a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
2. Stir in just enough of the cold water to bind the dough together. The best rule of the thumb is not to make it too wet. Add small amounts of water at a time and if it does become too wet just sprinkle some flour over it (mine became too wet and sticky so I just added some more flour).
3. Wrap the dough in clingfilm and chill for 10 to 15 minutes before using.
4. For the filling: Heat oil in a large frying pan, add the mince and cook until beef turns brown.
5. Add the onion, garlic, mushrooms and potatoes, cook all together, if there's excess fat drain it off. Then add your mixed herbs, paprika, Worcester sauce and any other herbs you wish to add.
6. Gradually add the beef stock and season with salt and pepper bring to the boil. Reduce to a gentle simmer and place the lid on the pan and cook for 20 minutes, giving the mixture a stir quite often so that it doesn't stick. If the stock juices dry out add some water or more beef stock. Once the gravy has reduced by half and has thickened, remove from the heat and allow to cool down.
7. Once your mixture has cooled take out your pastry from the fridge and lightly grease a pie dish.
8. Take half of your pastry and roll it out so that it is larger than your dish. Roll the pastry around your rolling pin and place in the dish and tuck in, being careful not to stretch the pastry.
9. Fill your pie with your filling and then roll out the remaining pastry and place on top of the pie. Cut off any excess pastry and seal the edges with either a fork or by pressing with your fingers and thumb. Glaze the top of the pie with egg.
10. Cook in preheated 180 C / Gas 4 oven for 35 to 45 minutes until golden brown.