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MINI WURROOK SUPERFINE PRIME & VEGETABLE PIE

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(Superfine Boneless Shoulder, Superfine Boneless Leg)

Ingredients
1 kg strips or dice from Superfine Shoulder or Leg
 3 tblspn olive oil.
Salt and pepper to taste.
1 tblspn sweet paprika.
75 grams butter.
1 onion, fine dice.
4 cloves garlic, crushed.
 2 medium carrots sliced 1 cm.
2 sticks celery, diced 2 cm.
100gms button mushrooms cut in half.
1-cup peas chilled or frozen.
3 cup chicken stock.
1/4 cup white wine.
1 tblspn chopped thyme.
1/2 cup chopped parsley.
3 tblspn corn flour, mixed with water to a paste.
1 sheet of frozen puff pastry, enough to cover pie dish, with about 3 cm overhang

Method
Season strips with salt pepper and sweet paprika Heat pan add oil and seal meat until browned. This may be done in several batches, stand aside. Turn heat down to medium. Add butter, onion, and garlic and sweat for 5 minutes until softened then add remaining vegetables and herbs and sweat for 5 minutes. Add wine and stock, bring to the boil, add the meat, all should be covered by liquid. Simmer gently for 1 1/4 hours, until meat is tender. Add more liquid if mixture becomes dry. Add corn flour paste slowly while stirring constantly until thickened. Add peas and pour mixture into pie dish. Cover with puff pastry and bake in pre-heated oven at 200ºC for 20 minutes or until pastry has risen, is golden, and cooked. Serve with bottle of wine, after making this pie you will deserve it.....Oh and some mash!

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"Your product is amazing, such great flavour and texture. I have played around with a few of the cuts.   I served it to a few diners and they were so amazed with the flavour and texture."
Aaron,
Owner and Head Chef
The Loam Restaurant

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