Mountain Pepper 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 the spice rub 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, then 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 and cool completely (ideally, but not essential, then chill for 2- 3 hours to allow mixture to firm up).
2. 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. Then using a rolling pin, roll the doubled pastry sheet out to approximately 2 cm wider on each side.
3. Place the final square of pastry on a baking paper lined baking tray. Spoon the chilled filling on to the centre of the pastry, leveling out and leaving a 2cm border around the edges. Brush the edges with a little egg wash. Top with the recently created larger piece of pastry, press into the top and sides of the meat filling and using the tines of a fork press edges and seal. 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.
4. 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.