A complete solution to the vexed question of "What's for dinner?" that will make everyone happy, not least the washer-up when they put the empty pie tray into the recycling bin and congratulate themselves on a job well done. This is puff-pastry-topped pie, rather than being wrapped in shortcrust (don't get us wrong, we love our traditional pies too, but this pastry makes a delicious change), with a crisp golden lid hiding beef and vegies that have been slowly braised with veal stock and tomatoes. Best cooked straight from frozen, brushed with beaten egg or milk, in a 200C oven for 50-55 minutes (large) or 40-45 minutes (small) or until the pastry is puffed and golden brown and the filling heated through. If defrosted, take ten minutes off the cooking time.
beef, carrots, celery, peas, onions, veal stock, tomatoes, tomato paste, garlic, lemon zest, rosemary, thyme, olive oil, salt, puff pastry. (BUTTER, GLUTEN).
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
A baked or mashed potato would be good with the pie's delicious gravy. There are plenty of vegetables in the pie but a nice, sharp salad is always welcome with pastry.