The Great Australian Bake Off

This tower of savoury goodness will have you salivating in seconds.


  • 500g rice for blind baking

  • Pie crust no.1

  • 10” pie crust

  • 740g plain flour

  • 460g frozen unsalted butter

  • 1 tsp salt

  • 200ml chilled water.

  • 3 eggs

  • Filling no. 1

  • 3 medium Spanish onions

  • 2 tbsp balsamic vinegar

  • 2 tbsp caster sugar

  • 2 tbsp salted butter

  • 1 cup plain flour

  • 1.2kg sirloin steak

  • 500g button mushrooms

  • 2 tbsp smoked paprika

  • 50g cream cheese

  • 1 clove garlic

  • 150ml sour cream

  • Sea salt & black pepper to taste

  • Pie crust no.2

  • 9” pie crust

  • 670g plain flour

  • 420g frozen unsalted butter

  • 3/4 tsp sea salt

  • 170ml chilled water

  • 2 eggs

  • Filling no.2

  • 3 medium Spanish onions

  • 2 tbsp balsamic vinegar

  • 2 tbsp caster sugar

  • 2 medium brown onions

  • 1.2kg pork mince

  • 1 tbsp fine sea salt

  • 1 tbsp ground white pepper

  • 1 level tbs sweet paprika- ground

  • 1 tsp vegetable stock powder

  • 2 tbsp American mustard

  • 2 tbsp tomato ketchup

  • 1 tsp chilli flakes

  • Pie crust no.3

  • 8”pie crust

  • 600g plain flour

  • 380g frozen unsalted butter

  • 2/3 tsp salt

  • 140ml chilled water

  • 2 eggs

  • Filling no.3

  • 2 medium Spanish onions

  • 2 tbsp balsamic vinegar

  • 2 tbsp caster sugar

  • 2 tbsp plain flour

  • 250g prosciutto

  • 2 tbsp salted butter

  • 400g button mushrooms

  • 1 clove garlic

  • 1 tbsp dried oregano

  • 150ml thickened cream

  • 100ml chardonnay wine


  • 1.

    For all the pastry dough: pre-heat oven to 200°C. Place flour, salt and cubed frozen butter in processor and pulse until you get breadcrumb texture. Add egg yolks and pulse a couple times then add water gradually till mixture combines. Pour out onto floured bench top and bring together to a ball; remove 1/3 of dough and form 2 discs. Wrap with cling film and refrigerate for 20-30 minutes.

  • 2.

    Remove from fridge, roll out larger disc,  2-2 1/2 inches wider than springform tin. Fold into quarters and place in tin and lightly press into tin with excess folded over edge. Line pastry with foil and cover with rice; place in oven for 15 minutes.Remove from oven and remove rice and foil, brush egg wash to base and return to oven for 5 minutes.Remove from oven, trim edges and fill with cooled fillings.Lower oven temperature to 180°C. Remove from fridge and roll out smaller pastry disc, brush pie base edge with egg wash and place pie lid over pie filling. Make three slits in top to release steam. Trim edges and use remaining dough to decorate edge. Brush with egg wash. Place in oven and bake for 45-50 minutes or until golden

  • 3.

    For the caramelized onion: slice all Spanish onions, pour 3-4 tbsp of olive oil in large pan to heat up. When at temperature, add sliced onion to pan, allow to cook down for 5 minutes. Add sugar and leave for a couple of minutes then stir mixture. As onions start to caramelise, add balsamic vinegar and allow to reduce as onions cook. Stir now and then. When balsamic is reduced, season onions with sea salt and black pepper and set aside to cool.

  • 4.

    Beef stroganoff pie filling: coat sliced beef with paprika and seasoned flour and fry in olive oil till browned; remove from pan. Add butter to pan then add sliced mushrooms and minced garlic. Sauté on medium heat until mushrooms soften. Add salt and pepper to mushrooms and return beef to pan. Add cream cheese and sour cream to thicken sauce. Add caramelised onion to pan and stir through mixture. Set aside to cool

  • 5.

    Eagleburger pie filling: pour 2 tbsp olive oil to large pan and add diced onions to brown, add vegetable stock powder, salt, pepper and paprika to pork mince and mix well. Add to pan and brown meat stirring constantly. Set aside and when cooled add mustard, sauce, chilli flakes and Spanish onion and mix. Prosciutto mushroom pie filling: add olive oil to pan, when it reaches high temperature add chopped prosciutto and fry for one minute. Remove from pan. Add butter to pan and then add sliced mushrooms. As they soften, add minced garlic. Add plain flour and stir mixture until all juices absorbed. Add wine gradually stirring constantly until it forms a glossy sauce. Add cream and stir until sauce thickens. Return prosciutto to pan and add oregano. Add Spanish onion and stir through. Set aside to cool.

Nutritional information

Nutritional analysis per serving (124 servings)

  • Energy 441kj
  • Fat Total 25g
  • Saturated Fat 11g
  • Protein 8g
  • Carbohydrate 44g
  • Sugar 1g
  • Sodium 307mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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