* 500 g Shortcrust pastry
* 30 g Butter
* 1 medium Onion, coarsely Diced
* 2 slices middle Bacon, coarsely chopped
* 250 g Beef, Minced
* 250 g Pork, Minced
* 1 tablespoon Flour
* 60 ml Red wine
* 60 ml hot Beef stock
* ½ teaspoon Salt
* ½ Marjoram
* ½ Paprika
* 1 Egg, beaten

===Method===
* Roll out two thirds of the Pastry, and use it to line the pie tin.
* Bake blind for 7-10 minutes.
* Melt the Butter in a Frying pan and Fry the Onion and Bacon over a low heat for 3 minutes.
* Add the Meat and Fry until lightly Browned.
* Stir in the Flour and add the hot Beef stock and then the Wine.
* Stir until smooth and add the Salt, Marjoram and Paprika.
* Simmer for 5 minutes.
* Allow to cool and spread over the Pastry.
* Roll the remaining Pastry into a lid.
* Brush the edges with beaten Egg and place the lid over the pie.
* Press the edges to seal and prick the lid with a fork in several places.
* Bake for about 40 minutes until golden Brown.

______________________________