A soul-lifting flakey pastry parcel of slow cooked beef. It’s my take on a meat pie, it’s just a little bit fancy.
450g chuck steak, chopped into 5cm cubes
60ml olive oil
1 brown onion, diced into small cubes
1 large carrot, diced into small cubes
1 stick of celery, diced into small cubes
1 clove of garlic, crushed
½ tbsp fresh thyme leaves
1 tbsp tomato paste
300ml beef stock
Olsson’s sea salt flakes
Freshly ground black pepper
500g puff pastry
2 egg yolks, beaten for brushing
- In a large heavy-bottomed saucepan, heat 2 tbsp of olive oil. Add the pieces of beef and cook until brown. Remove from pan and set aside.
- Heat the remaining oil in the same pan that you cooked the meat in. Add onion, carrot, celery, garlic, and thyme, and cook for 5 minutes, until softened.
- Add beer and cook for 5-8 minutes, until reduced to half.
- Add tomato paste and beef stock and cook, stirring now and again, for 10-15 minutes, until reduced by half again.
- Return the beef to the pan. Place a piece of baking paper cut to fit the saucepan (a cartouche) on the surface of the liquid and simmer gently for 2-3 hours, until tender.
- Strain off most of the remaining liquid, but leave the mix slightly wet. Place the beef mix in the fridge to cool. Once cooled, gently pull the meat apart.
- To make the pithiviers, cut out 16 rounds, each 10cm in diameter. Divide the beef mixture into 8 equal portions and place a portion in the center of half of the pastry rounds.
- Brush the edges of these rounds with egg yolk and place the remaining pastry rounds on top. Press around the edges to seal, ensuring there is no air trapped inside.
- Place the pithiviers on a baking tray lined with baking paper and brush with egg yolk. Place in the fridge for 30 minutes before baking.
- Preheat oven to 190C.
- Decorate by scoring the top of each pithivier, being careful not to pierce through the pastry. Bake for 25-30 minutes, until puffed and golden.
Cooking time: 3.5 hours