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How to make Spicy beef, olive & caramelised onion pie

Yield = 6
Prep time: 0:30
Cook time: 2:40
Total time: 3:10

Ingredients

  • 2 large onions
  • 1.5kg beef topside, cut into 3cm cubes
  • 2-3 tablespoons harissa (Tunisian chilli sauce) (see note)
  • 2 tablespoons plain flour
  • 1/3 cup (80ml) olive oil, plus extra to brush
  • 140g tub tomato paste
  • 1 cup (250ml) dry red wine
  • 2 cups (500ml) Massel beef stock
  • 2 bay leaves
  • 1 cinnamon quill
  • 1 cup pitted kalamata olives
  • 1/2 cup semi-dried tomatoes, drained
  • 1/4 cup chopped fresh mint
  • 6 sheets frozen butter puff pastry, thawed
  • 1/4 cup lightly packed (40g) brown sugar
  • 1 egg, beaten

Method

  • Step 1 Preheat oven to 160°C. Cut 1 onion into 6 thick rounds. Finely chop other onion.
  • Step 2 Toss meat in harissa. Heat oil in a flame-proof casserole on medium-high heat. Cook beef, in batches, to brown all over, then set aside. Add chopped onion to pan and stir for 2-3 minutes until soft. Add paste and stir for 1 minute. Add beef and flour and stir for 1 minute. Add wine, stock, bay and cinnamon, then season. Bring to a boil, then cover and bake for 1 1/2-2 hours until meat is tender. Stir in olives, tomato and mint. Cool completely.
  • Step 3 Turn oven to 200°C. Brush onion slices on 1 side with oil and coat in sugar. Fry on medium heat, sugared-side down, for 30 seconds to brown. Divide beef among six 350ml pie dishes. Cover with pastry and trim edges. Place 1 onion slice in the centre of each pie. Brush pastry with egg and bake for 20-25 minutes until golden.