Heat in a large saucepan and fry off Group 1. Add Group 2 and fry until lightly coloured to enhance flavour. Add Group 3. Cover and simmer for 20 minutes. Make slurry of Group 4. Bring mix to the boil and add Group 4. Allow to cook a little. Once completed allow to cool. Use to fill pies as desired.
Recipe percentages are on total batter / mix weight (100%)