Page 68 - CMC Recipe Book

Method
Wash, peel and dice the carrots & onions.
Sauté the onions, carrots and garlic in a pan add the mince and continue to seal.
Add the gravy mix and simmer for approximately 50 minutes or until the meat is thoroughly cooked.
Add the peas and sweetcorn and simmer for 5 minutes. Transfer to an ovenproof tin/dish and allow to cool.
Cover with the puff pastry sheet and brush with beaten egg.
Bake in a hot oven for approximately 30 minutes or until the pastry is golden brown and crispy. Gas 4/180°C
TIP: the pie mix is best made the day before and then finished on the day you need it.