Party meat pie alla Wolfi

Ingredients for 6 servings:

• 1 kg minced beef
• 2 m.-large onion(s), red
• 2 small solo garlic or 3 cloves
• 530 g peas and carrots
• 285 g corn
• 2 rolls of dough
• 125 ml Cremefine, 15%
• 180 ml beef broth
• 1 m.-sized egg(s)
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 dashes liquid sweetener
• 1 tbsp cornstarch
• n. B. plant cream
• e.g. salt and pepper
• Maggi
• Paprika powder, sweet and hot
• n. B. Butter cheese in slices or grated cheese as desired

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Finely chop the onions and garlic and sauté in the vegetable cream. Add the minced meat and fry until crumbly. Season with salt, pepper, Maggi, sweet paprika, and hot paprika. Remove the minced meat with a slotted spoon and drain well, then place it in a large bowl and set aside. Drain the peas, carrots, and sweetcorn. If you like, you can chop the carrots into smaller pieces and add the vegetables to the bowl as well. Add the stock, tomato paste, Worcestershire sauce, sweetener, and Cremefine to the frying fat. Bring to a boil briefly, thicken slightly with the cornstarch, and also add it to the bowl. Now grease a baking dish with vegetable cream, line it with a roll of puff pastry, and pull the edges up slightly. Mix the contents of the bowl together again well, pour it onto the puff pastry, and smooth the mixture down. Cover with grated or sliced ​​cheese (leaving the edges free). Place the second roll of puff pastry on top and press the edges together. Brush the puff pastry with a beaten egg and pierce the dough in several places with a toothpick. Preheat the oven to 220°C (top/bottom heat) and bake the meat pie for about 15-20 minutes until golden brown.