Sponsored Content
WHAT YOU NEED
For the pie filling
GROUP 1
2,300g diced steak
330ml tomato sauce
700g diced onion
30g minced garlic
840ml cream
60g salt
200ml Worcestershire sauce
GROUP 2
330ml cold water
120g corn flour
For the pie crust
EOI Flex Puff Pastry
WHAT TO DO
To make the pie filling
Place all Group 1 ingredients in a pot and bring to the boil, then turn heat down and simmer for two hours or until meat is tender.
Mix Group 2 ingredients together then add to Group 1. Stir on the stove for approximately three minutes until thick.
The mixture will make a total weight of 4,910g/mL, which is suitable for a 20-liter bowl.
To construct the pie
Make EOI Flex Puff Pastry up in the usual manner (following these instructions).
Once the filling is cooled, fill pie bottom pastry as normal and top with puff pastry, brush with egg wash, and then punch a vent hole in the top of the pie.
Bake at 220°C for 16 minutes.
NOTE: Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze–thaw stable.
For more recipes or information visit EOI
COMMENTS