Chocolate Chilli Beef Pie

BASE PASTRY

1. Place Mauri Eagle Pie & Pastry Flour, salt, milk powder and EOI Vantage or EOI Trio in a spiral mixer and mix with a dough hook on low speed. Rub together until EOI Vantage or EOI Trio is well distributed.

2. Add water and mix well to a clear dough.

3. "Add Mauri Finetex Hi Ratio Cake Flour & baking powder and mix to a clear smooth dough. Be careful not to over mix.

   *Note: Baking powder is optional and used at 1.5%. It softens the dough and helps combat shrinkage."

PUFF PASTRY

1. Place the water in the machine bowl first. Add Mauri Eagle Pie & Pastry Flour and salt and mix with a dough hook until almost clear (approximately 3-4 minutes).

2. "Add EOI Pastrex or Perfex Ready Bits and lightly mix. Ready Bits should still be visible.

   Mould up lightly and rest 5-10 minutes. Now proceed to give 4 to 5 half turns rolling each time to about 75x40cm before folding. Allowing resting period after 2^nd and 4^th turn.

   *Note: the dough requires 4 to 5 half turns resting after every 2^nd half turns. Allow 15 minutes rest before rolling and cutting."

PIE FILLING

1. Cook chopped spicy cured sausage in a pot to release the fat and until crispy. Then remove from pot.

2. Add onions to pot and cook for 5 minutes. Then add remaining Group 2 ingredients and cook for a further 2 minutes.

3. Add diced chunk steak to the pot as well as the sausage. Stir through and coat the meat in with the spices.

4. Add Group 4 to the pot and stir to combine. Bring to a simmer and cook until meat is tender.

5. Bring back to the boil and mix in cold water and col flo.

   Cook and stir for 2 minutes and then remove from heat.

   Allow to cool before putting filling into pies.

BAKING INSTRUCTIONS

1. Line, fill and top pies in the normal manner.

2. Bake at 230°C for 15-20 minutes.