This tower of savoury goodness will have you salivating in seconds.
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.
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
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.
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
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 analysis per serving (124 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
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