Beef, Barley and Bacon Pie with Hot Water Pink Peppercorn Pastry

Ingredients

• 1 tbsp extra virgin olive oil
• 1 leek, finely chopped
• 4 slices streaky bacon
• ¼ cup pearl barley
• 1 cup beef stock
• 650g cooked beef cheeks, heated – find the master recipe for beef cheeks here
• ½ cup beef cheek braising liquid – find the master recipe for beef cheeks here
• 1 egg, lightly beaten, to brush
• Dijon mustard, to serve
• 300g unsalted butter, chopped
• 1⅓ cup of water
• 5 cups plain flour
• ½ tsp table salt
• 2 tsp pink peppercorns, crushed, plus extra to sprinkle