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Recipes - Beef and Bacon Pie
Makes 40 - 45 pies.
Ingredients
2kg blade steak - diced
100g bacon pieces - diced
2 large onions - diced
1 teaspoon crushed garlic
¼ teaspoon dried mixed herbs
2 large over ripe tomatoes - diced
400g of Gravy Mix
3.5 lt water
25mls cooking oil
Ready Bake 99mm Savoury Pie Bottom Shells (PB99) - thawed
Ready Bake 120mm Puff Pastry Pie Tops (PT120) - thawed
Method
- Fry the onion, garlic & bacon in a heavy saucepan until brown. Add the diced steak & tomato. Cook for 5 minutes or until browned.
- Add the water and Gravy Mix, and bring to the boil, simmer for 2 hours. Stir occasionally.
- Once your steak is tender and the pie mix is thick, cool down the mix. Place your thawed Ready Bake 99mm Savoury Pie Bottom Shells on a baking tray, and evenly fill the shells with your beef and bacon pie mix.
- Brush lip of pie shell with egg wash – this will make the lid stick to the base. Place your Ready Bake 120mm Puff Pastry Pie Tops on filled pie base.
- Make a small cut in the middle of the pie top. Glaze the puff pie top with milk or lightly beaten egg if desired.
- Place you pies into a pre heated oven at 200?C and bake the pies for approximately 20 minutes.
- Keep warm in a pie warmer or plate with chips and additional Gravy Mix or a fresh Salad.
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