|Beef and bean pot pie|
I've had this recipe up my sleeve for a little while, waiting until it was cold enough to blog a hearty beef pie recipe. It's not quite the depths of winter yet (hardly!), but there does seem to be a chill in the air, and in my opinion, it's never really too hot for pie. So here we go!
I whipped up these beef and bean pot pies during last year's Lobster Party, not wanting our seafood-avoider Sandra to miss out on a tasty dinner. I didn't put much planning into them, and just made a simple beef stew with chuck steak, tinned tomatoes and cannellini beans and a little Worcestershire sauce, and topped the mixture with super buttery Carême puff pastry. However, the results were so good that I just had to share the recipe with you. (And any excuse to show off the individual enamel pie dishes!)
|Glazed and ready for baking|
|Beef and Bean Pot Pie with cabbage and cucumber dill salad|
|Buttery flaky goodness|
Mmm... look at all that rich sauce, with the buttery flaky pastry. Pies truly are the best. Enjoy!
Beef and Bean Pot Pie
An original recipe by Sarah Cooks
350 grams chuck steak, cut into chunks
1 tablespoon flour
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, chopped into small dice
1 tablespoon Worcestershire sauce
1 x 400 gram tin chopped tomatoes
1 teaspoon beef stock powder
1 x 400 gram tin cannellini beans
1 sheet all-butter puff pastry
1 egg, beaten
Dust the pieces of beef in flour and set aside.
Heat the oil in a saucepan and add the onion and carrots with a pinch of salt. Cook over a medium-high heat until softened.
Add the flour-dusted pieces of beef and cook until browned all over. Add the Worcestershire sauce and tinned tomatoes. Half fill the empty tomato tin with water, swirl to get every last bit of tomato and pour the tomatoey water into the saucepan. Stir in the stock powder.
Bring to the boil, clamp on the lid. Turn the heat down to very low and simmer for 1.5 hours or until the beef is tender. (Alternatively cook in a pressure cooker for 30 minutes).
If the mixture is very liquid, allow it to boil strongly for a few minutes until it thickens. (If necessary, you can also whisk a tablespoon of flour into cold water, then add this mixture to the pot and boil for a few minutes).
Take off the heat and stir in the cannellini beans.
Preheat the oven to 200C.
Spoon the beef mixture into four small pie dishes (mine were 10 cm wide, but use whatever size pans you have that fit). Brush the rims of the tins with a little beaten egg. Cut the puff pastry into pieces just a little larger than the tins. Place the pastry pieces on top of the tins, pressing down gently to seal. Use a fork to make decorative marks around the rim. If desired, use any offcuts to decorate the tops. Brush with beaten egg. Bake the pies for 20 minutes, or until the pastry is puffed and golden, and the filling is piping hot.