- 6 slices bacon, cut up
- 500 g lean ground beef
- 500 g ground pork 1 chopped onion
- 2 Stalks chopped celery
- 1 clove garlic, minced
- 2 teaspoon ground-rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 11/4 cups water
- 2 tablespoons cornflour
- 1 pack puff pastry
- 1 beaten egg.
For the Goulash
In a Dutch oven , brown the bacon pieces.
Remove bacon from oven and then brown the ground pork and ground beef.
Drain off fat.
Return bacon pieces to the meat mixture.
Stir in celery, onion, garlic, sage, salt, and pepper.
Stir in 1 cup of the water; bring meat-vegetable mixture to boiling.
Reduce heat and simmer (covered) for 10-15 minutes or until onion is tender, stirring frequently.
Combine cornstarch and the remaining 1/4 cup water.
Add to hot meat-vegetable mixture, cooking and stirring until thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Remove pan from heat; cool slightly.
Line the pie dish with pastry. Prick the base with a fork.
Fill pastry shell with meat vegetable mixture.
Cut slits in top pastry and carefully place on top.
Seal and flute pastry edges.
Use the beaten egg to egg wash the top.
Bake meat pie inside a dutch oven, using the Baking Method at 205'C for about 25 minutes or until golden brown.
Let stand for 15 minutes before serving.