Foodie Friday: Open Beef & Butter Bean Pies

beefnbeanpie(Serves 4)

1 tbsp cornflour
1 tsp smoked paprika
1 tbsp olive oil
2 red onions, roughly chopped
300g chopped tomatoes with olive oil and garlic
400ml hot beef stock
400g tin butter beans, drained and rinsed
375g pack ready rolled lighter puff pastry
1 medium egg, beaten, to glaze
450g broccoli florets

1. Preheat the oven to 170C, fan 150C, gas 3. Put the beef, cornflour and paprika in a bowl and toss to coat the beef.
2. Heat the oil in a large flameproof casserole over a medium heat and fry the beef in batches for 2-3 minutes until browned all over. Remove with a slotted spoon and set aside.
3. Add the onions to the casserole and fry for 5 minutes, then stir in the tomatoes and stock. Bring to the boil. Return the beef to the pot and add the beans. Cover and cook in the oven for 1 hour 15 minutes, then increase the oven temperature to 200C, fan 180C, gas 6 for the final 15 minutes of cooking time.
4. After the beef has been cooking for 1 hour, unroll the pastry. Using 12cm and 6cm star-shaped cookie cutters, stamp out 4 large and 8 small pastry stars. Put on a baking sheet lined with baking paper and brush with the egg. Bake the pastry stars on a shelf above the casserole for the final 15 minutes of the casserole cooking time.
5. Just before the end of the beef cooking time, cook the broccoli in a pan of boiling water for 5 minutes. Drain. Spoon the casserole into bowls, top with the pastry stars and serve with the broccoli on the side.

Top tip: Turn the leftover pastry into sweet treats. Re-roll trimmings and cut into bite-size shapes. Brush with melted butter and sprinkle with sugar and cinnamon. Bake at 200C, fan 180C, gas 6 for 8-10 minutes until golden.


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December 2014
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