Recipe courtesy of Belvoir
Beef pie with blueberry and blackcurrant cordial
This rustic homemade pie is super easy, and it's filling too!
© Belvoir
Published: January 28, 2020 at 3:03 pm
Ingredients
- 1tbsp Rapeseed oil or any vegetable oil
- 1 Red onion chopped
- 500g British beef braising steak
- 2tbsp Plain flour seasoned
- 100ml Belvoir Blueberry & Blackcurrant Cordial
- 500ml Beef stock
- 2 Bay leaves
- 200g Butter cold
- 400g Plain flour
- A pinch of salt
- Freshly ground black pepper
- 2 Eggs beaten, reserve half for egg wash
Method
Step 1
Heat the oil in a heavy based pan and gently fry the onion until it starts to colour. Remove with a slotted spoon and keep to one side.
Step 2
Toss the beef in the seasoned flour, then brown a few pieces at a time, taking care not to overcrowd the pan. You might need a little more oil.
Step 3
When all the meat is browned, deglaze the pan with the Belvoir Blueberry & Blackcurrant Cordial, scraping at any caramelised bits stuck to the bottom. Then add back the onion and beef and stir in the stock. Add in the bay leaves.
Step 4
Pop a lid on and put the beef in the oven at 190C/gas 5 for about an hour and a half, then remove from the oven and leave to cool. Remove the bay leaves.
Step 5
To make the pastry, cut the cold butter into cubes, and add to the flour. Add in the salt and pepper, and then either place in a food mixer or rub in the butter gently with just your fingertips until the mixture resembles breadcrumbs
Step 6
Add in half the beaten egg and bring together into a firm dough. Wrap the dough in clingfilm and chill in the fridge for about 20 minutes.
Step 7
Flour the work surface and rolling pin really well. Divide the pastry into two pieces: one about 2/3 for the base and the other 1/3 for the top. Roll out the larger piece and use it to line a metal pie dish (around 23cm is perfect), then return to the fridge until the filling is cool.
Step 8
Spoon the cooled filling into the pie, then roll out the pastry lid. Place over the filling and crimp the edges with your fingers, or a fork so that they’re sealed together. Brush with the remaining beaten egg and bake for about half an hour at 180C/gas 4.
