You will need
500 g (2 sheets) all butter puff pastry
pinch of salt and sugar
Heat 1 T (15 ml) of oil in a heavy based frying pan.
Season the onions with Green Onion Seasoning and brown in the oil over medium/high heat. Remove to a mixing bowl.
Add and warm the remaining oil, add mince and break up. Brown over high heat. Sprinkle the Beef Stock over and stir in.
Add mince to the onions to free up the pan.
Add butter to the (unwashed) pan and stir-fry the mushrooms over high heat until just beginning to brown.
Add the mushrooms to the mince mixture and stir in balsamic vinegar.
Taste and add Garlic Pepper Seasoning as needed.
Allow to cool down completely. You can safely put it in the fridge for an hour or two.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Line a baking sheet with baking paper. Remove the pastry from the freezer. Beat the egg with the salt and sugar to use as an egg wash.
Place one, still very cold, pastry sheet on baking paper. Roll out to measure 25 cm x 20 cm.
Brush all-round the edges with the egg wash.
Pile up the cooled mince mixture on the pastry leaving a 2 cm border clear all round.
Roll out the second pastry sheet bigger than the first, 30 cm x 24 cm.
Cover with second pastry sheet and crimp the edges with a fork.
Brush pie all over with remaining egg wash.
Slash the top 3 times.
Bake for ± 30 – 35 minutes until puffed and golden brown.
Warm the gravy to serve with the pie.
Serve with pickled red cabbage if available.
Make an avocado and tomato salad dressed with our Greek Dressing to serve on the side.