• SERVES
    x / main
  • PREP
    xx min
  • COOK
    xx min

INGREDIENTS

750G RUMP STEAK (CUT INTO 1CM PIECES)

250G STREAKY BACON (CUT INTO 1CM PIECES)

1 LARGE CARROT (CUT IN SMALL DICE)

2 POUCHES OF RED WINE SAUCE BY MANU

1 SMALL HANDFUL CHOPPED PARSLEY

1 PACKET OF PUFF PASTRY (CARÊME)

1 PACKET OF SOUR CREAM SHORTCRUST (CARÊME)

EGG WASH

METHOD

  1. Place a large frying pan on a high heat, drizzle with olive oil and quickly sear half the beef for a minute and well caramelized, season with salt & pepper and take the beef out, drizzle with a little bit more olive oil and repeat the process with the rest of the beef.
  2. In the same pan now fry the bacon until caramelized then take the bacon out and add it to the beef.
  3. In the same pan again, drizzle more olive oil and fry the carrots until caramelized, then add in the beef & bacon back to the pan, sprinkle in the parsley, pour in the red wine sauce, mix well then reserve in the fridge to cool down.
  4. Cut a circle of the sour cream shrortcrust pastry a little larger that your skillet and cut a circle of the puff pastry the same size of your skillet.
  5. Lay the sour cream on the bottom of the skillet, pour in the beef & bacon filling in, paint egg wash on the border of the sour cream pastry then place the puff pastry over and fold the pastries together, finally brush the top with the rest of the egg wash and place the pie in the oven at 220*C for 15 minutes the reduce the oven to 200*C for 25 minutes. Rest for few minutes before digging into it.