Short Crust Pastry (Gourmet Beef & Mushroom Pie Part 2)

It's getting deeper into Winter here in Western Australia so what better recipe is there than a warming Gourmet Beef and Mushroom pie?

This is the second part of our Gourmet Beef & Mushroom Pie recipe.

Ingredients
500g Plain Flour sifted
2 teaspoons salt
125g Butter
2 whole eggs
2 ½ Tablespoons water

Method:
1. Sift flour onto bench and add salt make a well in the middle of heaped flour
2. Add butter, eggs and water to the well, then mix all ingredients together
3. Be careful not to ova work the flour with your hands, light hands make good pastry
4. Once all combines roll into a ball, cover and keep cool for two hours.
5. Once dough has rested cut into four pieces and roll out to how thin you would like it, remember the base of you pie should be thicker than the top.
6. Cut pastry out to size you want, then grease the baking dish or tart case and lift pastry onto the case with rolling pin.
7. Push against the side being careful not to tear pastry, put filling in and cover with pastry top.
8. Brush with egg wash and bake in oven for around 30/45 mins on around 160 degrees.

Notes:
- The less you work the pastry the better it will be
- Make sure you let the pastry rest
- Don't cook it in a too hot oven it will burn before its cooked