Roast beef and rhubarb chutney pies

Bread pastry

• 300 g leftover bread crusts and slices, torn into pieces
• 225 g plain flour plus extra to dust
• 220 g unsalted butter chilled and cut into pieces
• 1 tsp sea salt
• 1 egg
• 40 g water plus an extra 20 g if needed

Rhubarb chutney

• ½ red onion cut into pieces
• 3 tsp fennel seeds
• 2 sprigs fresh rosemary leaves only
• 2 cm piece fresh ginger
• 20 g extra virgin olive oil
• 350 g rhubarb (approx. 3 stalks), trimmed and cut into pieces (4 cm)
• 60 g red wine vinegar
• 150 g brown sugar
• ½ tsp sea salt

Beef pie filling

• olive oil spray to grease
• 200 - 300 g roast beef leftovers, cut into bite size pieces (see Tips)
• 20 g extra virgin olive oil
• 1 onion cut into quarters
• 1 carrot cut into pieces
• 1 celery stalk cut into pieces
• 1 tsp sea salt
• 2 ½ tbsp ras el hanout (see Tips)

Assembly

• 1 egg beaten
• 1 tbsp milk