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

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.