1 large onion, peeled and quartered
1 clove garlic, peeled
2 tablespoons olive oil
4 rashers bacon, chopped
700g beef, diced (such as chuck or rump)
200g button mushrooms, halved
2 tablespoons plain flour
100 ml red wine
2 bay leaves, torn
salt & pepper
2 frozen shortcrust pastry sheets
1 egg yolk, lightly beaten
Insert Multiblade and add onion and garlic. Press PULSE for 5 seconds. Scrape down sides and repeat until finely chopped.
Replace Mulitblade with StirAssist, add the oil and bacon. Select STEW P5 and press START twice to begin STEP 1.
At the end of STEP 1, add the beef, mushrooms, wine, flour, bay leaf, salt and pepper. Manually Increase the cooking time to 1 hour and reduce STIR SPEED to 1. Close the lid and press START to continue cooking
At the end of the cooking time, remove filling and allow to cool completely.
Grease and line a 23 cm (top measurement) metal pie plate with one sheet of the pastry. Spoon the filling into the shell and spread evenly.
Top with the remaining pastry sheet. Lightly crimp the edges together, then press with a fork, if desired. Make 3 or 4 small knife pricks in the top sheet to allow for any steam to escape.
Brush top with the beaten egg and bake at 180°C fan forced for 45 minutes or until golden and crisp all over.