Spicy Beef Olive & Onion Pie

  1. Preheat oven to 160C 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.
  5. Brown beef in batches then set aside.
  6. Add chopped onion to pan & stir for 3-4 mins till soft.
  7. Add paste, stir for 1 minute.
  8. Add beef & flour & stir for 1 minute.
  9. Add wine, stock, bay leaves & cinnamon the season.
  10. Bring to a boil, then cover & place in oven (or remove to slow cooker) & cook for 2 hours for oven, until meat is tender.
  11. Stir in olives, dried tomatoes & mint.
  12. Cool completely.
  13. Turn oven to 200C Brush reserved onion slices on one side with oil & coat in sugar.
  14. Fry on med heat, sugar side down, for 1 min to brown.
  15. Divide beef evenly between 6 350ml pie dishes (or place in one large dish).
  16. Cover with pastry & trim edges.
  17. Place 1 onion slice in centre of each pie (or down the middle of one large pie).
  18. Brush pastry with egg & bake for 20-25 minutes until golden.

onions, beef, harissa, flour, tomato paste, red wine, beef stock, bay leaves, cinnamon, olive, tomato, mint, butter, brown sugar, egg

Taken from www.food.com/recipe/spicy-beef-olive-onion-pie-235475 (may not work)

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