Place the muesli, flour, salt, mustard and butter in a
processor and process until it resembles fine breadcrumbs.
Add small amounts of
water, pulsing briefly after each addition until the mixture sticks around the
blade in one large ball of dough.
Wrap the dough in plastic and chill for 1
Use ¾ of the dough to line the bottom and the sides of a deep, 23-cm
loose-bottomed pie dish.
Prick the dough with a fork and chill for 30 minutes.
Cover remaining dough and keep chilled.
Bake the crust for 20 minutes at 190ºC,
remove from oven and set aside.
Heat the oil and brown the meat well before adding the
onion. Sauté until translucent.
Add the wine, stock, tomato paste, bay leaves,
cinnamon and rosemary. Bring to a boil, cover, reduce heat and simmer for 60-90 minutes until the meat is tender, topping up the cooking liquids from time
to time to ensure that meat remains just covered with liquid.
When tender, add
the stir-fry vegetables. Cover and cook for another 10 minutes.
Remove lid and
adjust seasoning if necessary. Increase heat and cook rapidly to reduce and
thicken sauce, or thicken to taste with a little corn flour paste.
Roll out the reserved dough, and slice into 1 cm
strips. Place the strips in an attractive pattern over the pie and insert the
extra rosemary sprigs.
Brush pastry with egg.
Bake in a preheated oven at 190ºC
for 30 minutes.
Remove from oven and allow to stand for 20 minutes before
Reprinted with permission of I Love Cooking
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