Part 5/8:

While the beef is simmering, you can create your shortcrust pastry:

• 250 g of plain flour

• 140 g of unsalted butter (cubed and chilled)

• 50 ml of ice-cold water

Blend the flour and butter until it resembles breadcrumbs, then slowly pour in the cold water until the dough starts to form. Wrap it in plastic and chill for at least 30 minutes.

Filling the Pie: Assemble with Care

Once the beef is done cooking, let it cool down (ideally overnight). Roll out the chilled shortcrust pastry on a lightly floured surface and cut it into circles suitable for your pie molds, ensuring they are large enough to account for shrinkage.