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by Marcus Wareing from Marcus Wareing New Classics (Harper Collins)

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The smoky spiciness of chorizo works so well with the beef and the puff pastry that it lifts this traditional dish to a new level. Any braising steak can be used for this recipe, too: cuts with a higher fat content will create a richer base to the pie.

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Serves 4-6

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Prep time: 40 mins

Cooking time: approx 3陆 hrs

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Ingredients

4 tbsp vegetable oil

4 tbsp plain flour

1陆 tsp table salt

Freshly ground black pepper

800g braising steak, cut into 2cm chunks

200g small shallots, peeled

2 tbsp tomato pur茅e

2 garlic cloves, grated

录 bunch of thyme, tied with string

2 bay leaves

150g cooking chorizo, skin removed and diced into 1cm chunks 200ml ale

600ml beef stock

1tsp sweet smoked paprika

1 x 320g sheet ready-rolled all-butter puff pastry

2 tbsp finely chopped flat-leaf parsley

2 tbsp finely chopped coriander

2 egg yolks, beaten

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Method

Preheat the oven to 160掳C/140掳C Fan/Gas 3.

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Heat 2 tablespoons of the vegetable oil in a large, ovenproof dish over a high heat. Mix the flour, 1 teaspoon of the salt and a pinch of black pepper together, then toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the steak and set it aside, brown the remaining beef, then remove and set it aside with the rest.

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Add the remaining 2 tablespoons of vegetable oil to the casserole dish over a medium-high heat, add the shallots and remaining 陆 teaspoon of the salt and fry until golden, then add the tomato pur茅e, garlic, thyme and bay leaves and cook for a further 3 minutes.

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Add the chorizo and cook for a further 3 minutes. Add the ale to the pan and bring to a simmer, scraping the bottom of the dish with a wooden spoon to maximise flavour. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over a medium-high heat for 15 minutes to reduce the liquid then return the beef to the pan. Stir well, cover and place in the oven for two hours.

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Meanwhile, roll out the puff pastry to fit a pie dish around 24cm in diameter, with a 1cm overhang. Place back in the fridge on a baking sheet for 30 minutes to rest.

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Remove the casserole from the oven and increase the oven temperature to 200掳C/180掳C Fan/Gas 6. Remove the thyme and bay leaves from the dish then gently stir in the chopped parsley and coriander. Spoon the casserole mixture into the pie dish.

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Brush the edges of the chilled puff pastry with the egg yolk and cover the pie dish, pressing the pastry into the edge of the pie dish to seal. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25 to 30 minutes until the pastry is a deep golden colour.

by Tom Bridge from Pie Society (Palatine Publishing)

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Nigel used the World Cheese Awards 2017 Supreme Champion, Cornish Kern, from Lynher Dairies.听 However Tom uses creamy Lancashire.

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The basis of every pie is to season the filling well, before putting the lid on.听

For extra flavour add a little sliced apple or leeks.

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Serves 4-6

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Prep time: 20 mins

Cooking time: 30 mins

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Ingredients

450g shortcrust or puff pastry

25g butter

1 large onion, peeled & chopped

275g Cornish Kern cheese (or creamy Lancashire, Wensleydale or Cheshire), grated

100g potatoes (such as King Edwards or Maris Piper), cooked & diced

2 eggs, beaten with a tablespoon of single cream (or double cream is fine)

Pinch cayenne pepper (or white pepper)

Salt

1 egg, beaten to glaze

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Method

Pre-heat the oven to 220C / 425F / gas mark 7.

Roll out the pastry on to a floured surface, using two thirds for the base & the rest for the topping.

Grease & line a pie dish with the pastry.

Melt the butter in a saucepan & gently fry the onion until it is transparent, about 4 mins, & allow it to cool.听 Put it with the cheese & the rest of the ingredients into a large bowl & mix thoroughly.

Place the mixture into the lined pie dish & top with the remaining pastry & glaze.

Bake in the oven for 30 mins until golden brown.