take macraes tin hat...

...and tip it upside down.

1. Either make your own pastry or simply buy it from a store.
2. In a deep wok boil –yes BOIL!- a kilo of clean mince (kill your own cow) and half a dozen bacon rashes (chopped into small, barely discernible pieces) in three cups of water until all fat rises to the surface of the wok. Take off the stove, get rid of the fat and leave it on the bench until you’ve prepared the vegies.
3. Chop up all the vegies you love into small tubes. Include two medium-sized spuds and a quarter kilo pumpkin, TWO whole onions, some garlic, lotsa parsley and one can of crushed tomatoes. I’d also add a couple of chillies. Put as much taste AND colour into the mixture as you can.
4. Add three tablespoons of virgin oil and half a tablespoon of butter.
5. In a cup of cold water mix two heaped tablespoons of corn flour and salt and pepper to your taste.
6. Toss all ingredients into the wok, put back on stove and stir for about seven minutes- or until all the liquid has evaporated.
7. Toss in the corn flour.
8. Stir for another minute or so and remove from the stove.
9. Prepare Macrae’s hat by spreading a thin layer of virgin (he only likes virgins!) oil all over its inner surface and cover it with a number of thin layers of pastry.
10. Throw the total mixture into the hat.
11. Cover it with another couple of sheets of pastry, spread some egg over it and put into the oven (triffic if it’s fan forced) for about 40mins on moderate heat (around 170deg or so C)

For the vegetarians among you, simply omit meat.
NEVER add ready-made gravy. Easy enough to make your own, if you must!

It could serve four once or one four times!


Thanks, macka for lending me your hat!