• Place garlic and black peppercorns in TM bowl. Chop 3 sec/Speed 9.
• Add onion to TM bowl. Chop 4 sec/Speed 4.
• Scrape down the bowl and add butter. Saute 5 min/Varoma/ Speed 1 (MC Out).
• Place the ThermoServer on TM for weighing. TARE
• Weigh the beef, cornflour, salt, white pepper, onion powder and garlic powder into the ThermoServer. Combine all the ingredients by hand until the beef is covered in the seasoned flour.
• Place the seasoned beef in TM Bowl.
• Add Parisienne Essence, beef stock, sour cream and brandy to the TM bowl. Cook 60 min/100 degrees/Soft Spoon. (MC OUT) Place internal steam basket on top to prevent splatters.
• Meanwhile, preheat oven to 200 degrees Celsius.

Pie Assembly

• Choose 6 ceramic bowls or pie dishes.
• Turn the dishes upside down on the pastry and trace around the outline with a knife allowing and an extra centimetre or more for overhang.
• Break the egg into a small bowl and beat with a fork to combine.
• Once the peppercorn pie filling has cooked divide the meat between the 6 pie dishes.
• Divide the green peppercorns between the six pies and add on top of the filling.
• Place the pastry circles on top of the pie and stretch it over the sides to cover.
• Use the egg and a pastry brush to glaze the tops of the pies.
• Bake 20min 200 degree Celsius or until golden and crisp.