HORNTOOTH MEAT PIE

Preheat oven to 400°F (204°C).

Finely dice the onion and garlic, then sweat with a dash of vegetable or olive oil in a casserole dish until translucent.

Add the beef and bacon, then cook over a medium flame until starting to brown.

Crumble in the beef stock cubes and add the paprika, stirring and continuing to cook for another minute.

Add 1 tbsp of plain flour (8g) and stir in, making sure the beef is well coated.

Glug the beer in slowly, followed by the boiled water.

Add the butter beans and simmer over a low flame until the liquid has reduced down to a thick gravy.

While that's simmering, make the pastry, by following the instructions under “to make pastry.”

Once your pastry is ready, roll it out into a big sheet and divide into four.

Place pie filling on the bottom half of each square, then fold the top over and pinch the edges shut to form pies.

Bake in a hot oven for 20-30 minutes until the pastry is flaky and browned on top.

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely.You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 8x20 inches (20x50cm). Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.