1/5 Photos of Beef With Black Olives Pie
2 hrs 50 mins
2 hrs 30 mins
Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash. Recipe from the book Sophie Conran's Pies.
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FOR THE FILLING
- 2 tablespoons olive oil
- 1 lb chuck steak, cut into 1 1/2 in cubes
- 1 tablespoon all-purpose flour, seasoned with salt and pepper
- 1/2 ounce butter
- 3 onions, sliced
- 6 garlic cloves, chopped
- 1 ounce flat leaf parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 cinnamon stick
- 1 (14 ounce) can plum tomatoes
- 5 ounces black olives, pitted
- 2/3 cup water
- 1 tablespoon tomato paste
FOR THE PASTRY
- 1First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
- 2Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
- 3Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
- 4Stir through the tomato paste.
- 5Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
- 6a gentle stir; add some more water if it starts to dry out.
- 7While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
- 8Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
- 9have a soft dough.
- 10Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
- 11Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
- 12Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
- 13Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
- 14Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
- 15I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.
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Nutritional Facts for Beef With Black Olives Pie
Serving Size: 1 (270 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 615.7
- Calories from Fat 348
- Total Fat 38.6 g
- Saturated Fat 17.2 g
- Cholesterol 95.2 mg
- Sodium 759.2 mg
- Total Carbohydrate 46.8 g
- Dietary Fiber 4.2 g
- Sugars 4.6 g
- Protein 21.0 g
The following items or measurements are not included: