WHAT YOU NEED

For the pie filling

GROUP 1
G/ML    INGREDIENTS
600       Diced chuck steak
200       Beef mince
500       Water
160       Diced onion
18         Salt
8           Crushed peppercorn
40         Cornflour
2           Diced oregano

GROUP 2
G/ML    INGREDIENTS
300       Tomato paste
300       Diced tomato
200       Pepperoni, diced
20         Garlic minced
200       Mushrooms, diced
140       Sliced black olives
200       Green Capsicum

GROUP 3
G/ML    INGREDIENTS
400       Mozzarella cheese, grated
140       Parmesan cheese, grated

For the pie top
EOI Flex puff pastry of EOI puff pastry, chopped in. Alternatively use EOI Ready to Use Puff Pastry Roll 1x10kg or 2x5kg.

For the pie bottom
EOI Ready to use pie base roll 1x10kg

To make the pie filling
Place all Group 1 ingredients in a pot and cook for 45 minutes.
Place all Group 2 ingredients in a pot and bring to the boil then simmer for 5 minutes.

For the pie top
Using EOI Flex puff pastry or EOI puff pastry, make up in the usual manner.

For the pie bottom
Using EOI pastry, make up in the usual manner.

To make the pie
Once cooled, fill pie bottom pastry as normal and top with puff pastry, egg wash and then punch a vent hole in the top of the pie.
Bake at 220°C for 24 minutes.

Note
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.

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