Spicy Beef Olive & Onion Pie

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.