What were winters made for if not loads of pastry and pie? Practice your shortcrust skills with this delicious beef and leek pie.

SERVES 6–8 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the black pepper shortcrust pastry
290 g butter, cubed
4 cups flour
2 tsp cracked black pepper
¾ cup cold water
1 egg, whisked
For the beef and leek pie filling
2 tbsp butter, for frying
1 garlic clove, crushed
5 leeks, finely chopped
1 tbsp grated ginger
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
½ tsp cardamom
500 g beef chuck, cubed
400 g tin chopped tomatoes
2 cups beef stock

METHOD
For the black pepper shortcrust pastry
1. Use your fingers to rub the butter, flour and black pepper together until the mixture forms fine crumbs.
2. Add the water and bring together until a dough forms.
3. Lightly knead into a ball. (Do not overwork, or it will lose its ‘shortness’.) Wrap in cling film and refrigerate for 30 minutes.
4. Preheat oven to 180°C. Grease a square pie tin or casserole dish.
5. Roll out the dough on a floured surface to 5 mm thick.
6. Cut the dough in half. Press one half into the bottom of the pie tin. Roll the leftover dough into a ball and refrigerate. Blindbake the shell for 5 minutes.
For the beef and leek pie filling
1. Fry garlic and leeks for 5 minutes. Add the spices, then the beef, tomatoes and stock.
2. Roast in the oven for 1 hour, until beef is tender. Pull beef apart and mix with 2 tsp flour.
3. Roll out the remaining dough. Spoon the filling into the pastry shell and top with the dough. Crimp the edges with a fork.
4. Brush with egg wash and bake for 35 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Wondering what else you can make with your extra leeks? This savoury leek bread and butter pudding is scrumptious!

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