You've done the hard-yards and created an amazing low 'n' slow meat fest. Incredibly, there are leftovers! What do you do? Shroud it in a homemade shortcrust pastry that turns low 'n' slow leftovers into 'sorry, there's none left'!
- Add a pinch of salt into the flour, add the butter and lard and rub until thoroughly combined.
- Add the beaten egg and ice-cold water and mix together until you have a soft dough. Knead on a lightly floured surface for a few minutes and then tightly wrap in cling film. Transfer to the fridge and leave for at least one hour out until ready to use.
- If using for six small pies, cut into 6 pieces and roll out on a lightly floured board. Butter the inside of the pie dishes and carefully place the pastry inside, working into the bottom corners.
- Fill with your pie mixture, leaving 5mm at the top.
- Whisk an egg yolk and a few drops of cold water together with a fork and brush the lip heavily where the base and the lid meet. Carefully lay the top onto the pie and cut any excess off from around the edges. Use a fork to run around the edge where the top and bottom pastry meet, pressing gently to seal the two pieces together. Try to make the two layers roughly the same thickness to get an even cook.
- Brush the top of the pie with the egg yolk and make a cut in the middle to allow for venting. Decorate with thin pieces of pastry or poppy seeds etc. Place into an oven or BBQ at 200ºC (390ºF) and cook for 35 to 40 minutes until golden brown.
- Rest the pie for a min of 15 minutes before turning out of the dish.
Recipe courtesy of Black Dog BBQ