Plum, Beef and Potato Pie

 Plum beef and potato pie


500 g beef mince
100ml olive oil
1 onion, chopped
300 g potatoes, blanched and cut into cubes
100ml beef stock
200 ml Plum Garlic Chutney
1 tsp Salt
1/2 pepper
1 sheet puff pastry 
50 g flour 
1 egg, whisked


  1. Heat the oil in a saucepan on a medium heat.
  2. Add the onion and cook until translucent. 
  3. Add the beef, salt and pepper—cook until the meat is cooked through.
  4. Add the chutney, stock and potatoes—combine and allow to simmer until the juices have reduced by half. Set aside and allow mixture to cool.
  5. Preheat the oven at 180C.
  6. Dust a dry surface with the flour and get a pie dish that is 20 cm in diameter.
  7. Lay the pastry down and place the reverse side of the pastry dish on the pastry and cut around the dish with a sharp knife.
  8. Set the pie dish the right side up to the side and fill it with the meat mixture.
  9. Place the cut out pastry on top of the pie dish and use a paint brush to egg wash the top.
  10. Put the pie in the oven and bake for 25 minutes.
  11. Slice and serve with a dollop of our Tomato Sauce.