Beef and vegetable pie with pears on the side

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Ingredients (20)

beef and vegetable filling:

500 g	beef — shin
	salt and freshly ground back pepper
30 ml	flour — cake
30 ml	fresh chillies — 573
1	vegetables — soup pack
1	garlic — cloves, minced
1	knorr — beef stock pot
125 ml	water
1	tin whole tomatoes — peeled
30 ml	pnp white wine vinegar
2.5 ml	sugar

For the pastry:

250 g	flour — cake
7.5 ml	Baking powder
2.5 ml	salt
100 g	suet — grated
100-150 ml	water — cold

for the pears poached in star anise syrup:

4	pears
1	water
250 g	sugar
2	star anise

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Method:

Beef and vegetable filling:

Season the shin with salt and pepper and dust with cake flour.

Heat oil in a large pot and brown meat on both sides. Remove from the pot.

Add onion, carrot and celery (from the Soup Pack) to the pot and fry for 5 minutes. Add the sliced leek (from the Soup Mix) and the
garlic and fry for one minute.

Add the Knorr Beef Stock Pot, water, tin of tomatoes, vinegar and sugar. Return the meat to the pot and simmer on low heat for 90 minutes.

Add the chopped potato and turnip and simmer for another 30 minutes. By now the meat will fall off the bone and the sauce will be thick.

Add 30ml chopped fresh parsley (from Soup Pack).

Remove bones, spoon meat and vegetables with sauce into a pastry dish and let cool.

Pastry:

Sift cake flour, baking powder and salt together. Mix suet into flour mixture.

Make a well in the centre and add a little water at a time. Mix until it binds and forms a soft dough.

Place on a lightly floured surface and knead dough until smooth. Roll dough out thinly and use to cover meat mixture.

Bake in preheated oven at 190 degrees Celcius for 20 minutes or until pastry is browned and cooked through.

Pears poached in star anise syrup:

Peel and core pears. Slice a piece from the bottom so the pear can stand up.

Place the water and sugar in a saucepan and bring to the boil. Stir until sugar has dissolved.