Toss the cubed meat with the White Sauce
Powder and brown in three batches in the
oil. You may have to add a little more oil after
each batch. Remove each batch of browned
meat with a slotted spoon and keep on one
side. Season with Meat Spice after browning.
Adjust the oven shelf to one below the middle
and pre-heat the oven to 150°C.
Brown the onions pre-seasoned with Green
Onion Seasoning with a little more oil. Add the
carrots, bay leaves and garlic. Stir through for
1 minute.
Add the water and Liquid Beef Stock. Bring to
the boil. Add the meat. Cover the pot with a lid.
Bake for 2½-3 hours until the meat is fork
tender. Spoon the meat out with a slotted
spoon. Keep on one side.
Put the pot back on the stove and add the port to the sauce. Boil sauce very fast, without a lid,
until reduced by half. Return meat to the sauce.
Add the prunes and bacon. Taste for seasoning, add balsamic vinegar to balance the sweetness
of the port. Leave the filling to cool down completely.
Dish the filling into a 30 cm pie dish with a little lip all round. Position an upside-down egg cup in
the middle to support the pastry.
Cover the pie with pastry and scallop the edges (see picture).
All this can be done the day before – refrigerate the pie or it can be frozen for a month.
Adjust the oven to one slot below the middle position. Preheat to 200°C.
Beat the egg with a pinch of salt. Brush the egg over the pastry.
Bake for ± 35 minutes until well browned.
**Note:** A very cold pie will require a longer baking time, ± 50 minutes. Cover the pie crust
with baking paper after 35 minutes to avoid over browning.
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