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1
Finely chop the garlic and onion.
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2
Slice the mushrooms thinly.
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3
Cut the bell peppers and cheese into 7mm dice.
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4
Saute the A ingredients: Heat up a frying pan, add oil, and add the garlic.
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5
Saute until fragrant, then add the vegetables and saute until the onions are translucent.
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6
Season with salt and pepper, and leave to cool.
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7
Put the ground beef, the sauteed vegetables from Step 3 and the B ingredients in a bowl, and mix and knead together well.
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8
Put 2 sheets of the frozen puff pastry on a floured work surface, and roll them out together to about 2-3 mm thickness to make one big sheet.
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9
Roll out the other two sheets likewise.
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10
Line the pie pan with one of the sheets.
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11
Press the pastry sheet well into a pie pan.
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12
Cut off any excess pastry with a knife.
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13
Fill the pie with the Step 4 meat mixture and press down on the surface to level it out.
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14
Brush the edge of the pastry with beaten egg, and cover with the other sheet of pastry.
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15
Cut off any excess pastry.
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16
Press down on the pie well.
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17
Pinch the edge of the pie all around with your thumb and forefinger to make it decorative.
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18
Cut leaf-shaped decorations out of hte leftover pastry.
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19
Brush the surface of the pie with beaten egg, stick on the decoratiions, and brush them with egg also.
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20
Put the pie in an oven preheated to 200 C, and bake for about 25 minutes.
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21
The baking time will vary depending on your oven, so please juse use the time as a basic guideline.
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22
Done!!!!
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23
If it looks like the top is cooking too fast and may burn, cover it with aluminium foil.
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24
This is what a lattice pattern version of the pie looks like.
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25
Please decorate the pie in any way you prefer.
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26
I also recommend making mini pies, since they are easy to eat and cute.
