Traditional Meat Pie Recipe

Preparation

1. Cut the excess fat from the meat and cut in 1 inch cubes. Mix the flour salt and pepper in a bowl then add the meat and mix well until it’s well floured up. Take the meat out of the bowl and throw out the remaining flour.
2. Heat the oil in a frying pan. Sauté the meat in a couple batches and place over some paper towels. Fry the onions for 5 min or until they are soft.
3. Put the meat back in the frying pan. Add the meat broth, tomato paste and Worcestershire sauce, once it begins to boil cover it. Put on low heat and cook for 1½ hours, mixing often. Take off the fire and let the meat cool off completely.
4. Preheat the oven to 210C, place the meat in a 1 lt baking pan. Roll out the dough until its 3 mm thick. Cut a long strip of dough to form the edge. Place it around the inside of the pan, place the rest of the dough over the pan and press it to join with the dough strip. Pinch the edges and decorate with the remaining dough. Varnish with the egg and bake for 30 min or until it goldens.  

Note:You can use a pan of any shape, to test the size place one liter of water into it and see to what level the water reaches.