After sifting through the hundreds of entries - our judges have whittled it down to our final 3.
All week we're meeting the women behind the pies and today we meet our third finalist - Carol Harris who's entered her Pepperpot Pie.
Voting will open at 8am on Thursday 8th November at 8am and close Friday 9th November at 12pm.
Carol's Pepperpot Pie recipe
Glug of oil for frying
800g Shin beef, diced small
1 large or two small, diced small, sweet potatoes (approx 300g)
1 large onion, finely chopped
4 fat scallions, chopped (spring onions)
A small sprig of thyme (approx dessertspoon of leaves only)
150ml medium sherry (Waitrose Pale Amontillado is good)
200ml beef stock
200ml Lite coconut milk
Two handfuls Kale, chopped very small
1/2 scotch bonnet pepper finely chopped (no seeds)
Freshly ground black pepper
Tablespoon flour for coating beef
For the pastry
400g plain flour
NB. Scotch Bonnet peppers vary in size and heat but basically they are all VERY hot. Taste the peppers first to test their heat and use accordingly. It wouldn't hurt to use a bit less then add more if needed.
1. Sieve the turmeric and a good pinch of salt into the flour, blitz the butter and flour in food processor until like breadcrumbs.
2. Add beated eggs and a drop of water until mixture comes together. Leave to rest in the fridge.
2. Pre heat the oven to 190C
3. Season and coat the beef then fry until browned. Add all the ingredients except the potato and kale, cover and simmer until meat is soft, approx one hour.
4. Add the potato and Kale, simmer for a further 10 minutes until just cooked.
5. Thicken the gravy with a teaspoon of flour mixed with cold water. Taste and adjust seasoning if necessary.
6. Line a deep, 10 inchpie dish with the pastry, fill the pie, put on a pastry lid and brush with egg, bake until gold and crispy.