Family Meat Pie

Directions

1. Heat oil in a deep, large frying pan over MEDIUM-HIGH heat. Add onion and cook stirring for 1 minute, add mince and seasoning and continue cooking, stirring often. Add potato and carrot stirring for 4 -5 minutes until starting to brown. Add flour and continue stirring and cook until mixture darkens.
2. Slowly add ½ cup (125 mL) water and cook stirring for a further 3 minutes or until thickened. Stir through the peas and transfer mixture to a bowl to cool completely (ideal, but not essential). Then chill in the fridge for 2- 3 hours to allow mixture to firm up.
3. Preheat oven at 220°C (200°C fan-forced). Divide pastry - Brush one sheet lightly with egg wash and top with a second sheet of pastry. Chill for 15 minutes in the fridge. Then using a rolling pin, roll the doubled pastry sheet out to approximately 2 cm wider on each side.
4. Place the final square of pastry on a baking tray lined with baking paper. Spoon the chilled filling on to the centre of the pastry, leveling out and leaving a 2 cm border around the edges. Brush the edges with a little egg wash. Top with the larger piece of pastry that has been chilling; press into the top and sides of the meat filling and use the tines of a fork to press edges and seal.
5. Trim and neaten the edges of any excess pastry. Brush with remaining egg wash and cut a 1 cm steam hole in the centre of the pastry. Decorate the top with cracked pepper and sea salt. Bake in preheated oven for 35-45 minutes or until golden brown. Serve with hot wedges and a green salad.