2 tbsp vegetable oil
2 onions, finely chopped
500g beef skirt, chopped
1 tin beef consomme
1 tbsp Worcestershire sauce
2-3 ripe pears, peeled, cored and roughly chopped
For the pastry:
300g-350g self raising flour
1 tsp. salt
85g shredded beef suet
60g butter, chilled and coarsely grated
1 free-range egg
150ml water