Recipes
Steak and Vegetable Shortcrust Pastry Pie
Ingredients
10 Portions
• Diced Steak: 600g
• Onion (diced): 100g
• Carrot (diced): 100g
• Garlic (diced): 1 clove
• Garden Peas: 50g
• Shortcrust Pastry (FFT Recipe): 400g
• Gravy Powder (Gluten Free): As required
• Beaten Egg: 1
• Salt & Pepper: To taste
• Mixed Herbs: Pinch
50 Portions
• Diced Steak: 3kg
• Onion (diced): 500g
• Carrot (diced): 500g
• Garlic (diced): 3 cloves
• Garden Peas: 250g
• Shortcrust Pastry (FFT Recipe): 2kg
• Gravy Powder (Gluten Free): As required
• Beaten Egg: 1
• Salt & Pepper: To taste
• Mixed Herbs: 1 tbsp
100 Portions
• Diced Steak: 6kg
• Onion (diced): 1kg
• Carrot (diced): 1kg
• Garlic (diced): 5 cloves
• Garden Peas: 500g
• Shortcrust Pastry (FFT Recipe): 4kg
• Gravy Powder (Gluten Free): As required
• Beaten Egg: 2
• Salt & Pepper: To taste
• Mixed Herbs: 2 tbsp
Method
1. Heat oil in a large saucepan
2. Fry onions and carrots until starting to colour
3. Add diced steak, season with salt and pepper, and brown
4. Add garlic and mix well
5. Stir in mixed herbs and cook for 10 minutes
6. Add water to cover, bring to boil, then simmer for 1½ hours (add more water as needed)
7. Add garden peas and thicken with gravy powder per packet instructions
8. Adjust seasoning to taste
9. Prepare shortcrust pastry (FFT recipe)
10. Portion filling into dishes, top with rolled pastry
11. Brush with beaten egg and bake at 170˚C until golden and hot throughout
12. Cool
Key Points
• Sprinkle dried herbs or cracked black pepper over the top of the pastry before baking to enhance appearance
Allergens
Wheat, Milk, Eggs
