This pie is perfect for those cold, rainy winter days. All it needs on the side is some steamed broccoli or carrots. Curl up in front of the fire and tuck in.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
