Spaghetti Beef & Mushroom Pie (with Sunblest)

Ingredients:

For The Pasta:

• 7.2 kg Sunblest Spaghetti

For The Filling:

• 2.4 kg Sunblest Spaghetti, cooked and drained
• 16 medium onions, chopped
• 8 medium red peppers, sliced
• 16 garlic cloves, sliced
• 240 ml butter
• 240 ml oil
• 2.4 kg beef cubes
• 2 litres beef stock
• 400 ml tomato paste
• 80 ml oregano, 50 g dried
• 80 ml black pepper, 50–60 g, adjust to taste
• 1.2 kg peas
• 8 punnets mushrooms, sliced, 3–4 kg
• 24 tbsp parsley, 360 g, chopped
• 3.2 litres milk
• 24 eggs

For The Pastry:

• 1.28 litres butter
• 2.4 kg cake flour, approx. 1.2–1.3 kg
• Salt to taste, 350 g, adjust gradually
• 80 ml white vinegar
• 400 ml water

Method

1. Make pastry: cut butter into flour and salt, add vinegar & water, form soft dough. Refrigerate 30 min.

2. Boil spaghetti in batches, drain.

3. Sauté butter, oil, and tomato paste with beef cubes until golden. Set aside.

4. Sauté onions and peppers separately, then combine with beef mixture.

5. Add beef stock, oregano, pepper, and salt; simmer uncovered until liquid evaporates. Add peas and mushrooms.

6. Preheat oven to 180°C.

7. Pour filling into large baking trays.

8. Top with spaghetti and sprinkle chopped parsley.

9. Whisk milk and eggs, pour over pie.

10. Cover top with grated pastry dough.

11. Bake 40–45 min until golden brown.

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