A modern twist on a traditional beef pie recipe, Spanish flavor included. A spicy chorizo touch mellowed by tomatoes, chickpeas and sherry vinegar. It is hard to get a more satisfying combination of flavors.
Yield: 4
Time: 90 minutes
Ingredients:
- 1 Tbsp olive oil or more
- 2 lbs (900 g) beef braising steak, cut into 1-inch (2,5 cm) cubes
- 1 large onion, about 1 cup (140 g), roughly chopped
- 2 garlic cloves, finely minced
- 1 green pepper, cut into dices
- 1 cup (140 g) sliced Spanish chorizo,
- 2 cups (460 g) canned tomatoes with their juice
- 1/4 cup (60 ml) sherry vinegar
- 1 Tbsp light brown sugar
- 1 tsp sweet Spanish paprika
- salt and freshly ground pepper
- 1 cup (225 ml) beef stock
- 1/2 cup (14 g) flat-leaf parsley, finely chopped
- 1 1/2 cups (250 g) chickpeas, drained
- 2 sheets all butter puff pastry
- 1 egg mixed with 2 tbsp water (egg wash)
Preparation:
Heat the olive oil in a heavy saucepan over high heat. Add the beef cubes and cook them in batches until they are browned on all sides. Add more oil if necessary for the next batches. Set beef cubes aside.
Using the same saucepan, sauté onion and chorizo for about 3-5 minutes or until onion has softened. Add garlic and green pepper and sauté for about 3 minutes longer. Return beef cubes to the saucepan with onion and chorizo mix. Add the tomatoes, vinegar, sugar, Spanish paprika, salt, pepper, beef stock and parsley. Reduce the heat to a low, cover the saucepan and simmer for about 30 minutes. After 30 minutes, uncover the saucepan and cook beef until the sauce has started to thicken, another 30 minutes. Add the drained chickpeas and remove the saucepan from the heat. Allow cooling completely.
Preheat oven to 400°F (200°C).
Lightly grease individual pie dishes or a large one. Roll out the puff pastry on a floured surface. Cut the puff pastry into pieces large enough to cover individual pie dishes or to cover a large one. Leave 1 inch (2,5 cm) border hanging over the pie dishes. Create your own pie top design, imagination has no boundaries. Use pastry scraps for decoration.
When the beef stew has completely cooled off adjust the seasonings. Fill the pie dishes with the beef stew. Top dishes with puff pastry. Make vents with the tip of a knife to allow the steam to escape. Brush the pastry with the egg wash and bake it for about 25-30 minutes or until the top is golden.
Remove from the oven and allow to cool for at least 5-10 minutes before serving.
