This modest yet mouth watering meat pie will impress even the toughest pie connoisseurs. Featuring our pastry margarine powerhouses, Puffmax and Shortmax, Jack works his magic using a technical pastry method (3/4 puff) to finish with a flaky, delicate puff pastry to complement a rich, red wine beef and mushy filling. Yum!

Contact our team to place an order today or download the recipe here.