House Made Pie and a Half

Ingredients

• 20 Ready Bake 125mm Savoury Pie Shells and Puff Pastry Tops (PBTD)
• 100ml cooking oil
• 2 brown onions - diced
• 4 garlic cloves - chopped
• 3kg rump steak - diced
• 280g tomato paste
• 5L tap water
• 1L tap water
• 700g Maggi Classic Rich Gravy Mix
• 300g cornflour
• 2 eggs
• 150ml milk

Method

1. Add the cooking oil into a cooking pot and heat until almost smoking.
2. Add the onion and garlic and fry off until brown.
3. Add the beef and allow to cook for 20 minutes, add tomato paste, then add the 5L of water.
4. Simmer the mix until tender.
5. Mix the 1L of tap water with the Maggi Classic Rich Gravy Mix and cornflour.
6. Turn off the heat and whisk gravy slurry into the pie mix.
7. Let mixture sit until cool, then place in cold room/ refrigerator.
8. Preheat your oven to 210-215°C. Place Savoury Pie Shells and Puff Pastry Tops onto a baking tray to thaw to room temperature.
9. Take pie mixture out of the fridge and bring to room temperature before filling the pie shells.
10. Submerge puff tops into water to wash away any rice flour (this ensures the pie top seals to the pie bottom).
11. Place puff tops on pie shells and brush with beaten egg and milk. Then using a pair of scissors, create a steam hole on top of each pie.
12. Bake in pre-heated 210-215°C oven for approximately 18-20 minutes.

*Please note the above oven temperatures and baking times are a guide only.

View our full range of Savoury Pie Shells

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