Beef & Chorizo Pie
Serves: 8
Ingredients
¼ cup olive oil
1 kilogram braising steak, trimmed and cut 2cm dice
3 chorizo, halved lengthwise and diced
2 onions, peeled and sliced
2 cloves garlic, crushed
5 tablespoons flour
1 cup dry red wine
3 cups beef stock
3 tablespoons tomato paste
1 tablespoon chopped thyme
Salt
Freshly ground black pepper
2-3 sheets store bought pre-rolled puff-pastry
1 egg, beaten to glaze
Method
Brown the meat and chorizo in batches in a hot pan with a little of the oil
Remove as it cooks and place in a large bowl so juices collect as well
Add the remaining oil to the pan then add the onions and garlic and cook until the onion becomes clear
Stir in the flour and cook about one minute
Remove from the heat
Add the wine and the stock and stir to combine with the onion mixture
Return to the heat and bring to the boil
Pre-heat oven to 160’C
Turn the heat back to a simmer and cook until the mixture thickens slightly
Stir in the tomato paste and thyme
Add the meat and chorizo back to the pan
Season with salt and pepper
Bake in a pre-heated oven at 160’C for about 45 minutes
Once cooked remove from the oven and allow to cool
To assemble
Pre-heat oven to 180’C
Press rounds from the pastry sheets to ensure full coverage of the top of the pie dishes
Spoon the cooled mixture into 8 x 1-cup ramekins
Cover pies with pastry to form a tight lid
Chill for about 20 minutes
Glaze the pastry with the beaten egg
Place in the oven and bake 20-25 minutes until pastry is golden
Serve immediately
