Chunky Beef Pie

Ingredients

Method

HEAT the oil in a saucepan and cook the onion for 3 minutes. Add the mushrooms and cook for a further 3 minutes or until softened and juices have evaporated. Add the beef to the pan and cook until browned
STIR in the flour and cook for a minute before adding the water, wine, tomato sauce, VEGEMITE and thyme. Cover and simmer gently for 1 1/2 hours or until tender. Cool
COMBINE the flour, butter and PHILLY in a food processor and process just until the mixture forms a soft dough. Add the egg and process briefly to combine
TURN onto a lightly floured surface and gently knead to form a soft dough. Wrap in plastic wrap and chill for at least 30 minutes
ROLL out 3/4 of the pastry between 2 sheets of baking paper to line the base of lightly greased pie plate. Spoon in the filling. Roll out the remaining pastry to make a lid then cover the filling, trimming pastry to fit
CRIMP the edge, brush with extra beaten egg and cut 3 slits in the top of the pie to allow steam to escape
BAKE in a very hot oven 220°C for 10 minutes, then reduce to 190°C and bake for a further 15 minutes or until pastry is golden brown. Serve immediately