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Spicy beef, olive & caramelised onion pie
Spicy beef, olive & caramelised onion pie
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Prep Time:
30 minutes
Cook Time:
160 minutes
Total Time:
190 minutes
Indulge in a flavorful spicy beef pie this weekend for a delicious treat!
Ingredients:
  • 2 large onions
  • 1.5kg beef topside, cut into 3cm cubes
  • 2-60.00 ml harissa (Tunisian chilli sauce) (see note)
  • 40.00 ml plain flour
  • 80ml olive oil
  • 140g tub tomato paste
  • 250ml red wine
  • 500ml beef stock
  • 2 bay leaves
  • 1 cinnamon quill
  • 250.00 ml pitted kalamata olives
  • 125.00 ml semi-dried tomatoes, drained
  • 62.50 ml chopped fresh mint
  • 6 sheets frozen butter puff pastry, thawed
  • 40g brown sugar
  • 1 egg, beaten
Instructions:
  • Preheat your oven to 160°C. Slice one onion into 6 thick rounds and finely chop the other onion.
  • Coat beef in harissa. Heat oil in a large oven-safe casserole over medium-high heat. Sear beef in batches until browned, then set aside. Add onions and sauté until soft. Stir in paste for 1 minute. Mix in beef and flour for an additional minute. Pour in wine, stock, bay leaves, and cinnamon. Season, bring to a boil, cover, and bake for 1 1/2-2 hours until tender. Stir in olives, tomato, and mint. Allow to cool before serving.
  • Preheat the oven to 200°C. Brush one side of onion slices with oil and coat them in sugar. Fry sugared-side down on medium heat for 30 seconds until browned. Divide beef evenly among six 350ml pie dishes. Cover with pastry, trim edges, and place one onion slice in the center of each pie. Brush pastry with egg and bake for 20-25 minutes until golden.

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