Ingredients

• Beef filling (200 - 300 g)

• Pie crust: You can buy ready - made pie crust or make it by yourself (low - gluten flour 200 g, butter 100 g, appropriate amount of water, 1 spoon of salt)

• Vegetables (such as onion, carrot, potato, pea, etc., appropriate amount)

• Egg (1)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Light soy sauce (1 - 2 spoons)

• Cooking wine (1 spoon)

• Olive oil (appropriate amount)

• Milk (50 - 100 ml)

• Flour (1 - 2 spoons)

• Shredded cheese (appropriate amount)

• Black tea powder barbecue seasoning（3g）

   

Instructions

1. Put the beef filling in a bowl, add appropriate amount of salt, black pepper, Black tea powder barbecue seasoning, soy sauce, cooking wine and olive oil, stir well, and marinate for 15-20 minutes.

2. Chop onion, peel and dice carrots and potatoes. Pour appropriate amount of olive oil into the pan, add chopped onion after the oil is hot, then add diced carrots and potatoes and stir-fry, then add peas (if using), continue to stir-fry until the vegetables are soft, set aside.

3. Add marinated beef filling to the fried vegetables and stir well.

4. Pour a small amount of olive oil into the pan, add 1-2 spoons of flour, stir-fry on low heat until fragrant, slowly pour in 50-100 ml of milk, stir well, make a thick paste, pour into the filling and stir well.

5. Put the pie crust into the pie plate, press to fit, and remove the excess. Use a fork to poke some small holes in the pie crust to prevent the pie crust from bulging when baking.

6. Put the filling into the pie crust, spread it flat, and sprinkle the surface with cheese.

7. Preheat the oven to 180 - 200°C. Beat the eggs and brush the pie with egg wash. Bake for 25 - 35 min., until golden brown and the cheese is nicely melted.