French Onion Pie

CARAMELISED ONION

1. Slice the onions.

2. Saute over low heat, stirring regularly, until softened, lightly caramelised and cooked through.

BASE PASTRY

1. Place the Mauri Eagle Pie & Pastry Flour, salt, milk powder, baking powder (if using), and vegetable shortening into a spiral mixer fitted with a dough hook.

2. Mix on low speed until the shortening is evenly distributed through the dry ingredients.

3. Add the water and mix until a smooth, clear dough forms.

PUFF PASTRY

1. Place the water in the mixer first, then add the Mauri Eagle Pie & Pastry Flour and salt.

2. Mix with the dough hook until the dough is almost clear, about 3-4 minutes.

3. Add the pastry nuggets and mix lightly so the nuggets remain visible.

4. Mold the dough lightly and rest for 5-10 minutes.

5. Give the dough 4-5 half turns, rolling each time to approximately 75 x 40 cm before folding.

6. Rest the dough after the 2nd and 4th turns.

PIE FILLING

1. To make the meat mixture, Place Group 1 to a pot and bring to the boil.

2. In a separate bowl, make the pie mix slurry by mixing Group 2 until smooth and free from lumps.

3. Add pie mix slurry to the boiling meat mixture, stirring continuously to combine.

4. Return to the boil, then remove from the heat.

5. Stir in Group 3 into the mixture until fully combined.

6. Allow the pie filling to cool before depositing into the pie cases.

ASSEMBLY

1. Line the pie tins with the base pastry and deposit the cooled pie filling.

2. Before adding the puff pastry lid, top each pie with caramelised onion and diced gruyere.

3. Cover with the puff pastry and finish the pies in the usual manner.

4. Bake at 230°C until fully baked and golden.