Beef With Black Olives Pie Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 lb chuck steak, cut into 1 1/2 in cubes
1 tbsp all-purpose flour, seasoned with salt and pepper
1/2 oz butter
3 onions, sliced
6 garlic cloves, chopped
1 oz flat leaf parsley, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 cinnamon stick
1 (14 oz) can plum tomatoes
5 oz black olives, pitted
2/3 cup water
1 tbsp tomato paste
9 oz flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp turmeric powder
3 1/2 oz butter, cubed
7 tbsp milk

Directions:

First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
Stir through the tomato paste.
Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
A gentle stir; add some more water if it starts to dry out.
While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
Have a soft dough.
Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	599.99 Kcal (2512 kJ)
Calories from fat	379.31 Kcal
		% Daily Value*
Total Fat	42.15g	65%
Cholesterol	92.39mg	31%
Sodium	1336.73mg	56%
Potassium	617.48mg	13%
Total Carbs	37.67g	13%
Sugars	3.91g	16%
Dietary Fiber	5.41g	22%
Protein	20.03g	40%
Vitamin C	13.1mg	22%
Vitamin A	0.2mg	6%
Iron	4.3mg	24%
Calcium	199.7mg	20%

Amount Per 100 g
Calories	211.03 Kcal (884 kJ)
Calories from fat	133.41 Kcal
		% Daily Value*
Total Fat	14.82g	65%
Cholesterol	32.5mg	31%
Sodium	470.16mg	56%
Potassium	217.18mg	13%
Total Carbs	13.25g	13%
Sugars	1.38g	16%
Dietary Fiber	1.9g	22%
Protein	7.05g	40%
Vitamin C	4.6mg	22%
Vitamin A	0.1mg	6%
Iron	1.5mg	24%
Calcium	70.3mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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