French Onion Pie

CARAMELISED ONION

STEP 1

Slice the onions.

STEP 2

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

BASE PASTRY

STEP 1

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

STEP 2

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

STEP 3

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

PUFF PASTRY

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

STEP 5

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

STEP 6

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

PIE FILLING

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Return to the boil, then remove from the heat.

STEP 5

Stir in Group 3 into the mixture until fully combined.

STEP 6

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

ASSEMBLY

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

Bake at 230°C until fully baked and golden.