Ingredients

• 503g shortcrust pastry (enough for a double crust pie)
• 28g butter
• 1 medium onion, coarsely diced
• 2 slices middle bacon, coarsely chopped
• 248g beef, minced
• 248g pork, minced
• 1 tablespoon flour
• 59ml hot beef stock
• 59ml red wine
• salt, to taste
• 1/2-3/4 teaspoon marjoram
• 1 teaspoon paprika

Directions

• Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin.
• Roll out two-thirds of the pastry, and use it to line the pie tin. Bake blind for 7-10 minutes.
• Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes.
• Add the meat and fry until lightly browned.
• Stir in the flour and add the hot beef stock and then the wine.
• Stir until smooth and add the salt, marjoram and paprika. Simmer for 5 minutes.
• Allow to cool and spread over the pastry.
• Roll the remaining pastry into a lid.
• Brush the edges with beaten egg and place the lid over the pie.
• Press the edges to seal and prick the lid with a fork in several places.
• Bake for about 40 minutes until golden brown.

Notes

• 5-29-25 1/2 Recipe
• No Changes or additions

Photos