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Beef with Black Olives Pie
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.
complex18 ingredients18 preparation steps
Ingredients
- olive oil
- chuck steak
- all-purpose flour
- butter
- onions
- garlic cloves
- flat leaf parsley
- ground cumin
- ground coriander
- ground ginger
- cinnamon stick
- plum tomatoes
- black olives
- water
- tomato paste
- flour
- baking powder
- bicarbonate of soda
Preparation
- 1first make the filling
- 2heat the oil in a large casserole on a high heat
- 3coat the meat in the seasoned flour and fry until browned all over
- 4remove the meat from the pan and set aside
- 5reduce the heat and add the butter to the pan
- 6stir in the onions and gently stew for 10 minutes or until translucent
- 7keep checking and stirring to make sure the onions do not burn
- 8throw in the garlic , parsley and spices , and stir for a couple of minutes
- 9return the meat to the pan , then pour in the tomatoes , olives and water
- 10stir through the tomato paste
- 11mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking
- 12gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it
- 13a gentle stir
- 14add some more water if it starts to dry out
- 15while it is simmering , prepare the pastry
- 16mix all the dry ingredients together in a large bowl
- 17rub in the butter between your thumb and fingers until it looks like breadcrumbs
- 18add the milk a little at a time and combine until you