Heat half the olive oil in a large pan
and cook the pancetta for a few mins
until golden. Remove with a slotted
spoon and set aside. Dust the steak with
the flour, then brown in the hot pancetta
oil – to stop the pan getting overcrowded,
do this in two batches. Return all the
steak to the pan along with the pancetta.
Add the wine and thyme and bring to
the boil. Partially cover with a lid, leaving
a gap of about 1cm, and simmer for 2 hrs
until the meat is tender, stirring from
time to time, and once the sauce has
thickened and reduced a little, cover
the pan completely.
Meanwhile, heat oven to 200C/180C
fan/gas 6. Toss the remaining olive oil
and the shallots together. Spread out
on a baking sheet and roast for 45 mins
until soft and golden brown.
To make the pastry crust, sift the
flour and mustard into a large bowl,
then coarsely grate in the frozen butter.
Drizzle over 6-8 tbsp cold water and
taking care not to over-handle it, lightly
bring together to make a firm dough.
Wrap and chill for 30 mins.
Stir the roasted shallots, jelly and
vinegar into the beef and season, then
spoon into a 2-litre pie dish. Raise the
oven temp to 220C/200C fan/gas 7.
Roll out the pastry and lay over the
filling – it’s a good idea to use a pie
funnel to support the pastry and prevent
it going soggy in the centre, but it’s not
essential. Mix the egg yolk with a little
salt, then brush over the top of the
pastry. Bake for 30 mins or until
the pastry is crisp and golden and the
filling is hot right the way through.