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Ingredients
Pastry
- 1 cup milk
- 1 cup oil
- 1 teaspoon baking powder
- Salt and pepper
- Flour
Filling
- 700g shin diced
- 2 Med potatoes diced
- 1 small tin peas
- 1 chopped onion
- 2 crushed garlic cloves
- 1 meat cube
- 1 cup red wine
- 2 teaspoon tomato purée
- 2 boiled eggs
- Food colouring
- Salt and pepper
Method
1. Begin by making your pastry. Add flour until mixture makes a fine dough.
Keep in the fridge until needed
2. Fry onions, garlic, tomato purée, diced meat, stir and add tomato purée, wine, meat cube, salt and pepper. Stir and transfer to a bigger pan, cover with boiling water and cook until tender.
3. Add the potatoes and peas you your pan. When the potatoes are soft put to one side to cool. Slice the boiled eggs and add to the stew.
4. Roll the dough thinly and line with pastry your oven dish, pour in your cooled stew and cover with pastry. Brush the top of the pie with egg yolk and bake in oven until golden browned.
Bake at 190 C
Recipe by Rosemarie Mañasco