1 sheet of pastry
3 egg yolks, whisked
Extra virgin olive oil
500g diced rump
1 red chilli, sliced
1 green chilli, sliced
3 cloves garlic
1 large knob of ginger, julienned
½ onion, diced
1 stalk celery, chopped
½ cup peas
2 stalks spring onion, finely chopped
5-6 dried shitake mushroom, soaked, stems removed and quartered
2 cups swiss brown mushrooms, quartered
1 bunch coriander, finely chopped
3 tbsp cornflour, mixed with a little water
½ cup stock
3 tbsp soya sauce
3 tbsp hoi sin
In a hot pan with olive oil, brown the beef and season with salt and pepper.
In a separate pan, sauté the onion, garlic, celery, chilli and ginger in olive oil. Season with salt and pepper. After 1-2 minutes add mushrooms and stir. Add wet ingredients, including the water that you soaked the shitake mushrooms in, soy sauce, stock and hoi sin.
Combine the browned beef with the vegetable mixture. Add the remaining ingredients including the cornflour allow to simmer and thicken for a few minutes.
Transfer mixture to a pie dish, brush the rim of the dish with egg yolk and and cover with your choice of pastry. Twist the outer edge of the pastry before brushing the entire surface with egg yolk and sprinkle sesame seeds on top.
Bake in a preheated over 185ºC for 40 minutes or until the pastry is golden brown on top. Allow to cool for 5 minutes and serve.