Beef pie with blueberry and blackcurrant cordial

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.

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