By Adriano Zumbo, Master Patissier, Author and Television Personality. Makes 10 pies. Recipes and Images from The Zumbo Files by Adriano Zumbo, published by Murdoch Books ($49.99, available now).

Ingredients
For the Pâte Brisée
285g cold unsalted butter
75g cold water
375g plain flour
7.5 g salt.

For the Ruff Puff pastry
1kg plain flour
20g salt
300g unsalted butter
400g cold water
500g unsalted butter, extra, chilled and chopped.

For the pastry
1 quantity Pâte Brisée
½ quantity Ruff Puff pastry

For the filling
1 tablespoon olive oil
1 onion, chopped
300g green beans, chopped
400g chorizo, chopped
400g sausages, such as chipolatas, chopped
3 garlic cloves, crushed
1½ teaspoons sweet smoked paprika
½ teaspoon ground cumin
1 tablespoon dried thyme
300g white wine
800g fresh or tinned chopped tomatoes
2 sprigs fresh thyme
1 bunch chives, snipped
1 chicken stock (bouillon) cube
65g cornflour (cornstarch)
65g water
1 egg, lightly beaten.

For the mash
800g potatoes, peeled and chopped
60g butter
80ml (1/3 cup) warm milk
Large pinch of salt.

Method
For the Pâte Brisée
Put the butter and water into the bowl of an electric mixer fitted with the beater attachment. Mix on low speed until the butter starts to break down.
Add the flour and salt and mix until just combined.
Check the texture: there should be lumps of butter still visible.
Turn out the dough onto the bench top and work with a smearing motion using the palm of your hand. Extend your arm fully away from you and stretch the dough until the butter seems to be smeared.
Wrap the dough in plastic wrap and refrigerate for 1–2 hours before use.

For the Ruff Puff pastry
Put the flour, salt and 300g butter into the bowl of an electric mixer fitted with the dough hook. Start to mix on low speed and slowly add the cold water.
Mix until a dough forms, then add the extra chilled chopped butter.
Knead with the dough hook for 1 minute.
Remove from the bowl and form into a block about 5cm high. Cover with plastic wrap and refrigerate for 30 minutes to chill. Remove the dough from the fridge, unwrap and place on a clean work surface that is at least 1m long, with the long edge closest to you. Take a rolling pin and hit the dough evenly along its length until it is about 2cm thick all over: this will extend the rectangle to approximately 25 x 35cm.
Roll out the dough using a rolling pin until the dough is 1cm thick all over, ensuring you retain the long rectangular shape by tapping in any wandering edges. It will be about 1m long now. Note: when rolling the dough, always roll along the length of the dough.
Fold over the right-hand third of the dough towards the left side so the edge lands at the two-thirds mark. Take the time now to even up any wandering edges so you always retain a neat rectangle, with all edges lined up. Fold the left-hand third of the dough back over the right and even up the edges again. Roll the dough out again to 1cm thick and fold into thirds as before: this completes a double turn. Put the dough in the refrigerator to chill for 1 hour.
Repeat steps 5 and 6, rolling and folding twice for another double turn. Put the dough in the refrigerator to chill again for 1 hour. Repeat rolling and folding once more (a single turn) and put the dough in the refrigerator again for 1 hour. The dough is now ready to be used. At this point you can wrap the dough in plastic wrap and freeze it for later use.

For the pastry
Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3mm. Cut out ten 14cm diameter discs and use the pastry to line ten 11cm individual pie tins. Store in the refrigerator until required.
Using a rolling pin, roll out the chilled ruff puff on a floured work surface to a thickness of 2–3 mm. Cut out ten 11cm diameter discs and store in the refrigerator until needed.

For the filling
Heat the olive oil in a large saucepan and fry the onion for 5 minutes. Add the beans only and fry for a further 5 minutes. Add the chorizo and sausages and cook for an additional 5 minutes. Add the garlic, spices and dried thyme and cook for 1–2 minutes. Add the wine, tomatoes, fresh thyme and chives. Finally add the stock cube. Cook for 40 minutes. Combine the cornflour and water, add to the sausage mixture and stir to thicken.
Preheat the oven to 175°C. Fill the pastry-lined pie tins with 110g of the filling mixture per tin. Brush the rim with the beaten egg, place the ruff puff lid on top and seal the edges. Using a small knife, poke two holes in the top. Brush the top with egg wash, then bake for about 20–25 minutes or until golden.

For the mash
While the pies are baking, boil the potato in a large saucepan of simmering water until tender. Drain well. Put the potato into a bowl and mash well. Add the butter and warm milk. Add a pinch of salt and mash again until very smooth. Spoon or pipe the mash onto the top of the baked pies.