Taking inspiration from Scandinavian cuisine, which has long embraced the concept of pairing sweet, tart berries with rich meat dishes, the Blueberry & Blackcurrant Cordial gives a moreish depth of flavour to the beef filling in this sumptuous pie by Englishmum.com
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For the filling:
2 tbsp rapeseed or other oil
1 red onion, chopped
500g British beef braising steak
2 tbsp plain flour, seasoned
500ml beef stock
2 bay leaves
For the pastry:
200g cold butter
400g plain flour
Ground black pepper
2 eggs, beaten (reserve half for egg wash)
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Flour the work surface and rolling pin thoroughly. 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.
- 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.