300 g flour, extra for dust
150 g butter
5-6 tablespoons water
1 tablespoons milk, to enamel
For the filling
2 onions, finely chopped
2 carrots, dice
2 API sticks, dice
4 cloves of garlic
500g braided fillet (cut into small pieces)
1 tablespoons Worcestershire sauce
1 1/2 tablespoons flat flour
250 ml veal broth
1/2 TSP Salt
Freshly ground black pepper
2 baked potatoes, finely sliced
Coat the beef in flour, salt and pepper.
In a hot skillet, fry the beef to form a nice shredded Sear, transfer the paella to the casserole.
Fry the onion, carrots, CELERY and garlic until they are golden and add to the pot. Deglaze the pan with the stock of beef, making sure to scratch any bit in the stock. Pour in saucepan.
Cook for a minute then add the diced potato. Reduce the heat cover and cook gently for 1 hour. Let cool completely.
While the filling is cold, make the pastry. Rub the butter and lard to the flour and salt until it looks like breadcrumbs well. Add 5 tablespoons of cold water and form the mixture into a ball by adding a bit more water if needed. Calfred for 20 minutes.
Heat the oven to 200C/gas 6. The dust from a working surface with flour and roll out two-thirds of the pastry in a square large enough to cover the base and sides of a 20 cm round dish, of deep cake.
Add the refrigerated fill, then unroll the rest of the pastry for the lid. Moistened the edge of the pastry and put on the lid on top of the pie and cry the edges well to seal.
Using a fork pierce the top of the cake several times and brushing with milk. Bake for 30 minutes until browning. Serve hot with mashed potatoes, peas and meat sauce.