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Instructions
Step 1: Make the Pastry
- Sift the dry ingredients: In a mixing bowl, sift the flour and salt together.
- Cut in the margarine: Cut the margarine into small pieces and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add water: Gradually add enough cold water to mix the ingredients into a soft dough. Be careful not to overwork the dough.
- Chill: Wrap the dough in cling film and refrigerate for about 30 minutes.
Step 2: Prepare the Filling
- Sauté vegetables: In a skillet, heat the oil over medium heat. Add the chopped onion, garlic, green pepper, and green chilies. Sauté until the vegetables are soft.
- Cook the minced meat: Add the minced meat to the skillet and cook until browned. Drain excess fat if necessary.
- Add sauces and stock: Stir in the Worcestershire sauce, tomato ketchup, and beef stock. Season with salt and pepper.
- Thicken the mixture: Mix the plain flour with 1–2 tablespoons of water to form a paste. Add this to the filling mixture to thicken it. Simmer for a few minutes until the filling is well combined and thickened. Remove from heat and let cool.
Step 3: Assemble the Pie
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Roll out the pastry: On a floured surface, roll out two-thirds of the chilled pastry to fit your pie dish. Place the rolled pastry into the dish, ensuring it covers the base and sides.
- Fill the pie: Spoon the cooled filling into the pastry-lined pie dish.
- Cover with pastry: Roll out the remaining pastry and place it over the filling. Trim any excess pastry and pinch the edges to seal. Cut a few slits in the top for steam to escape.
- Glaze: Brush the top with beaten egg for a golden finish.
Step 4: Bake
- Bake: Place the pie in the preheated oven and bake for about 30–35 minutes, or until the pastry is golden brown and cooked through.
- Cool and serve: Allow the pie to cool slightly before slicing and serving.
