5 Seconds | Speed 4 - set aside (you can skip this step and just cut meat into 2cm pieces)
RINSE bowl
Place leek into mixing bowl Chop 5 sec/speed 4. Set aside.
2 leeks - washed, trimmed, cut into 3 cm lengths
Place bacon and butter into mixing bowl. Put on lid, Simmer Basket in placeSauté 3 minutes | Varoma | Speed 1
3 rashers bacon - cut into small strips, 30 g Butter
Add reserved leek. Put on lid, Simmer Basket in placeCook 4 minutes | 100°C | Speed 1
Add Stock. Put on lid, Simmer Basket in placeCook 1 minute | 100°C | Speed 1
100 g Stock of Choice
Add thyme, flour, stock and 150ml water. Put on lid with Measuring Cup (MC)Mix 15 Seconds | Speed 4
6 sprigs fresh thyme - leaves only, 60 g plain flour, 150 g water
Add all remaining ingredients. Put on lid, Simmer Basket in placeCook 10 minutes | 100°C REVERSE | Speed 1Allow filling to cool on the bench for 20 minutes, (I stirred mine every few minutes to cool faster) and then in the refrigerator for an hour. These ingredients must be cool as it will melt the pastry
1 tbsp Vegetable Stock, 150 g water, 100 g sour cream, salt and pepper, Diced vegetables of choice
Meanwhile in a small bowl combine egg and milk together then set aside.
Egg Wash, 60 g Milk
Sour Cream Pastry
Add flour and butter into mixing bowl. Put on lid & MCMix 5 seconds | Speed 10
250 g plain flour, 200 g unsalted butter - chilled, cut into cubes
Add sour creamMix 10 seconds | Speed 8 or until pastry comes together and forms a ball.
125 g sour cream
The dough is very sticky. Remove from bowl, wrap pastry in cling wrap and refrigerate for 30 mins prior to using.
Let's Build the Pie
Preheat oven to 180°C.
Take the chilled pie filling and put into a 30cm pie dish (mine is a deep pie dish) Smooth over the top and set aside
Place a baking sheet or Baking paper - dust with flour
Roll out rested sour cream pastry to approx. 5 mm thickness
Place pastry lid on top of pie dish, cut around the edges to remove excess pastry and press firmly around the edges to seal.
Brush the egg wash over the top pastry and using a sharp knife, make a small incision in the top of the pastry to allow steam to escape during baking.
Place pie into oven and bake until golden. I baked ours for 30 mins and then another 10mins. Remember, timing depends on your oven. The pie filling is cooked, this is just for the pastry.Allow to cool slightly prior to serving.
Notes
If you don't have the full 800 gms of meat, you can add mixed veggies to Step 9 (to the amount that you are missing of the meat) eg: 500g meat | 300g veggies
If you are using just ham, be careful with the stock and salt levels. Remembering ham is very salty.
The Anko (Kmart) Adjustable Rolling Pin is AMAZING. $8 !! TheMixShop have one, very similar but 2 times the price (good salesman aren't I - oops) I have used it for the pie - the coloured disk give you the thickness of your pastry/dough. It was amazing for my gingerbread too. **NOTE** Kmart no longer stock these rolling pins but Amazon have them for $20 - LINK
This recipe is credited to Maria Stuart - Recipe Community - why have I put it here? I didn't write the recipe, so credit where credit is due. I have changed a few things, but her instructions were a little vague, so I wanted a "THIS IS HOW YOU DO IT" for me and anyone else that likes detailed instructions.
Serve a salad or mash potatoes and veggies (if you didn't add them to the pie)