Spicy Beef Olive & Onion Pie |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is the cover recipe from the June '07 Aussie magazine delicious . After the pan cooking, I put it in my slow cooker for about 4 hours on low. Instead of 6 individual pies, I made one big pie using 2 sheets of pastry. The recipe below is exactly from the magazine. Use less liquid for a slow cooker. It was a huge hit with my son & hubby. Ingredients:
2 large onions |
1 1/2 kg beef stewing beef, cut into 3 cm cubes (one inch) |
2 -3 tablespoons harissa |
2 tablespoons plain flour |
140 g tomato paste |
1 cup dry red wine |
2 cups beef stock |
2 bay leaves |
1 cinnamon stick |
1 cup pitted kalamata olive |
1/2 cup sun-dried tomato |
1/4 cup fresh mint |
6 sheets frozen butter puff pastry, thawed before using |
1/4 cup lightly packed brown sugar (40g) |
1 egg, beaten |
Directions:
1. Preheat oven to 160°C Cut 1 onion into 6 thick rounds & set aside.
2. Finely chop the other onion.
3. Toss meat in harissa.
4. Heat oil in a flame-proof casserole (or large non-stick fry pan for slow cooking) on med-high heat. Brown beef in batches then set aside.
5. Add chopped onion to pan & stir for 3-4 mins till soft. Add paste, stir for 1 minute.
6. Add beef & flour & stir for 1 minute.
7. Add wine, stock, bay leaves & cinnamon the season.
8. Bring to a boil, then cover & place in oven (or remove to slow cooker) & cook for 2 hours for oven, until meat is tender.
9. Stir in olives, dried tomatoes & mint. Cool completely.
10. Turn oven to 200°C Brush reserved onion slices on one side with oil & coat in sugar.
11. Fry on med heat, sugar side down, for 1 min to brown.
12. Divide beef evenly between 6 350ml pie dishes (or place in one large dish).
13. Cover with pastry & trim edges.
14. Place 1 onion slice in centre of each pie (or down the middle of one large pie).
15. Brush pastry with egg & bake for 20-25 minutes until golden.
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