Cost Breakdown

Critical Success Points

• • Making the hot‑water‑crust pastry dough without over‑mixing
• • Chilling the pastry to achieve a workable texture
• • Simmering the beef until tender (minimum 1 hour)
• • Rolling the pastry to fit the tin without tearing
• • Crimping the edges tightly to prevent leakage
• • Baking at the correct temperature (170 °C) for the full 50 minutes

Safety Warnings

• • Hot oil can cause burns – handle the skillet with care
• • The pastry dough is hot when first mixed – avoid splashes
• • Use oven mitts when handling the hot pie tin
• • Sharp knives required for dicing onions and beef
• • Steam from the simmering stock can cause burns