Classic Steak & Ale "Raised" Pies!

Hot Crust Pastry

Combine all-purpose flour, bread flour, and kosher salt in a large bowl.
In a saucepan, heat water and lard until the lard melts and the mixture boils.
Make a well in the flour mixture and pour in the hot lard and water. Mix quickly with a wooden spoon until a dough forms.
Transfer the dough to a clean surface. Knead gently until semi-smooth and pliable.
Shape the dough into a shaggy ball, wrap in plastic wrap, and let rest for 30 minutes at room temperature. Set aside until needed.
Use immediately for pies or tarts, or refrigerate for up to 2 days. You can also freeze for later use. *see notes

Steak & Ale Stew

Set large Dutch oven over high heat, add the beef to the dry pot and season with a generous pinch of salt. Cook until all the beef is browned and deeply caramelized.
Add the onion and cook for 5 more minutes until the onions turn translucent and soften. Add the butter and a few cracks of black pepper then stir in until the butter is fully melted. Add the garlic and cook one minute more.
Stir in the flour to coat the meat chunks and cook for 3-5 more minutes until a dark fond develops on the bottom of the pot. Pour in the ale and reduce by half. Add the stock, fresh thyme, rosemary, bay leaf, vinegar and honey. Spread the mustard on the rye bread and add it on top, pushing it down with your spoon until it soaks up the liquid.
Simmer the stew on low, stirring every so often to avoid it from burning onto the bottom of the pot, 2-3 hours. Taste and adjust seasoning with more salt, pepper and/or vinegar if needed. We want the stew to be thick and reduced.
Remove the stew from the heat and allow it to cool slightly before transferring it to the fridge to cool fully, a few hours at least. It will thicken as it cools. Make the stew up to 2 days in advance for best results. Set aside until needed.

Dark Ale Gravy

To a small sauce pan over high heat, add the ale and reduce to a syrup.
Add the stock and pinch of salt. Reduce the mixture down to 1 1/2 cups.
In a small bowl, ladle in a few tablespoons of the mixture and stir in the cornstarch to form a smooth "slurry." Pour the slurry into the simmering liquid and cook 2 more minutes.
Remove the gravy from the heat and allow to cool slightly. Allow to cool slightly. This can be made up to 2 days in advance, stored in the fridge and reheated in the microwave when ready to serve.

To build the Pies...

Roll the pastry out to 1/4 inch thickness on a clean surface. No need to flour the surface because there's enough fat in the dough to keep it from sticking to most surfaces. If needed, you can dust with a bit of flour.
Using 2 cup (1 pint) "regular" sized Mason or Ball jars, slice out 3 appropriate sized circles from the dough and 3 smaller circles for the lids.
Wrap the larger circles around the bottom of the jars pressing to form miniature pies. Put the jars on a sheet tray and refrigerate for 10 minutes to solidify slightly.
Remove the jars from the fridge and take them off of the jars. Spoon in enough chilled stew to come to near the top, top with the lids and crimp the lid to the main "bowl" of the pie with your fingers. Set on a sheet tray spaced apart by a couple inches and brush with egg wash. Repeat the egg wash step for extra "shiny" pies.
Bake at 400F (204c) on the middle rack for 40-45 minutes.
Remove from the oven and allow to cool for 20 minutes before serving.

Steak & Ale Raised Pies