Beef & Oyster Pies

Step 1: Heat a little olive oil in a large heavy based sauté pan, season the oyster blade and then seal on all sides, cooking the meat in batches so as not to overcrowd the pan.

Step 2: In a separate pan caramelise the chopped onion, carrot, celery and mushrooms and then mix the beef and the vegetables together, add the flour and stir for a few minutes until the flour is well distributed, then add the stout, bay leaves and thyme and lastly add the Ketjap Manis.

Step 3: Put a lid on and put into the oven at 180C for two hours, use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes to dry.

Step 4: Once cooked, leave the mixture to cool completely - overnight would be best, before you start making the pies.

Step 5: To make LARD PASTRY - combine the flours and salt, rub in lard with your fingers till it is at a fine crumb stage and then slowly add water to bring it together, kneading for 3 minutes and then chill in the refrigerator for 20 minutes.

Step 6: Roll out the pastry and line small pie tins, half fill with meat mixture, pop in 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top, you may need to crimp so as to seal the pastry.

Step 7: Cut a slit in the middle of the pastry top to let steam escape and then brush the pies with egg wash and put into the oven for 15 minutes at 220C and then turn the heat down to 200C for a further 10 minutes.

Step 8: DO NOT re-roll pastry tops from scraps of pastry.