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Beef and Chorizo Pie
adapted from 'Favourite Recipes from Books for Cooks 4, 5 & 6'
serves 6-8
This recipe makes either six 350ml (or eight 250ml) individual pies or else one large one.
filling
1 tbsp olive oil
200g chorizo, sliced
1kg stewing beef
2 onions, sliced
4 cloves garlic, crushed
3 tbsp flour
3 tbsp tomato puree
1/2 tsp paprika
1/2 tsp dried thyme
250ml red wine
250ml chicken stock
S+P
pastry
175g unsalted butter, cubed
milk, approx 100ml
350g flour
1 1/2 tbsp baking powder
salt
1 egg, to glaze
- put flour, salt, baking powder and butter in a food processor until it looks like breadcrumbs
- add milk and process until pastry comes together
- knead pastry for a few mins
- wrap in cling film and refridgerate for at least 30 mins
- in a heavy pot warm the olive oil and add the chorizo
- cook until the orange paprika oil runs out, about 5 mins
- remove chorizo and set aside
- increase heat and add the beef until browned
- remove beef from the pot
- add the onion and cook until soft and golden
- add the garlic and cook for a minute
- add the four and cook for a further minute
- return the meats to the pot and add the tomato puree, paprika and thyme
- pour in the wine, bring to a simmer and add the stock
- cook over a gentle heat (or in the oven at 160C) for about an hour until the beef is tender
- transfer to a bowl and leave to cool
- preheat the oven to 190C
- roll out the pastry until it is 0.25cm thick
- fill you pie dishes with the beef filling and top with pastry
- crimp the edges of the pastry with a fork, brush with egg glaze and pierce a hole in the centre to allow the steam to escape
- small pies will take 20-25 mins to cook while the large one will take about 40 mins