Redefine Pulled Beef & Mulled Wine Pie

In a small mixing bowl, combine all the ingredients together, except the leeks.

Place the leeks on a baking pan.

Sprinkle the mixture on top of the leeks and bake in the oven at 180°C (356°F) for around 30 minutes, until the breadcrumbs are golden.

Place a large saucepan over medium heat.

Add the oil and the pulled beef, cooking for approximately 8-10 minutes, until the beef starts to caramelize and become crispy.

Add the onions, carrots, celery, mushrooms and garlic, and cook until the vegetables begin to soften.

Stir in the tomato paste, juniper and bay leaf, and cook for 2 minutes. Add the wine to deglaze, reducing the wine by one-third. Then add the stock and bring to a boil.

Reduce the temperature and simmer until half of the liquid has reduced and you have a moist pie filling.

Remove from heat and allow to cool. Refrigerate until completely chilled.

Preheat the oven to 180°C (350°F) fan. Grease the pie tin or dish.

Divide the puff pastry into 2 pieces and roll out each piece onto a surface to create 2 circles slightly larger than your pie dish.

Press one round into the pie dish and trim the excess pastry. Fill the pie dish with the cooled beef mixture, brush the edges with the egg alternative, then top with puff pastry rounds, pressing the edges together firmly.

Brush the pie with the egg wash alternative, cut small slits in the pastry top and scatter with salt flakes and freshly ground black pepper.

Refrigerate for 15 minutes.

Bake for 40 minutes, or until the pastry is golden and cooked through.

Let the pie rest for 10 minutes before serving. Serve with creamed leeks au gratin.