Spicy beef pies

SERVES 2

Ingredients:

2 tbsp olive oil

9oz (250g) round (rump) steak

1 onion, finely chopped

pinch of sea salt

2 garlic cloves, finely chopped

1–2 fresh green jalapeño chile peppers, seeded and finely chopped

2in (5cm) piece of fresh ginger, finely chopped

1 tsp coriander seeds, crushed

4½oz (125g) mushrooms, finely chopped

½ tsp cayenne pepper

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add the steak and cook, browning for about 3 minutes on each side to seal. Remove from the pan and set aside.

2 Heat the remaining oil over low heat. Add the onion and a pinch of sea salt, and cook for about 5 minutes until soft. Add the garlic, chiles, ginger, and crushed coriander, and cook, stirring, for 2 minutes until fragrant. Add the mushrooms, season with the cayenne, and continue cooking over low heat for 5 minutes until the mushrooms soften and begin to release their juices.

3 Slice the reserved steak into strips, and return to the pan along with 1 tbsp of water. Cook, stirring often, for about 2 minutes until the mixture is thick and moist, but not runny. Set aside to cool.

4 On a floured work surface, roll the pastry into a rectangle, and cut into four equal squares, 6–7in (15–18cm). Moisten each square around the edges with a little water. Divide the meat and onion filling into 4 equal portions, and spoon each one into the middle of a square. Bring together the opposite corners of each pastry square to form a triangle, pinching the edges together to seal. Brush all over with the egg wash, and bake in the oven for 20–30 minutes until golden. Serve hot.

Cook’s Notes:

These pies can be made a day ahead. Fill the pastry and make into parcels, then keep in the refrigerator until needed. Brush with the egg wash, and bake as above.

Spicy beef pies