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Clover Classic Beef and Onion Pie

Clover Classic Beef and Onion Pie

Clover Classic Beef and Onion Pie

Recipe by Zach Abrahams
400g                 Baby Onions (Peeled and halved)
700g                 Beef Brisket (stewing beef pieces will work just as well)
x2 cups              Beef stock
4 T                   Clover Classic Fat Spread
4 T                   All Purpose Flour
2 T                   Worcestershire Sauce
2 cups               Frozen peas and carrots
x1                     handful  Fresh Parsley (chopped)
x1                     Puff Pastry
x1                     Egg (whisked)
2 T                   Sesame seeds
2 t                    Sea salt

To a thick bottomed frying pan, add a touch of Clover Classic and then place the baby onions flat side down. Fry until onions are golden brown then remove from the pan and set aside for later.
Season beef cubes well and fry until golden brown on all sides. Fry the beef in batches so as not to overcrowd the pan. Once all the beef has been browned, set aside and deglaze the pan with the beef stock.
Melt Clover Classic Spread in a pot, add flour and stir until combined (this is classically called a roux). While stirring, slowly add beef stock and worcestershire sauce then add browned beef cubes, seared baby onions and seasoning. Allow to cook slowly for +- 1 hour or until the beef is tender.
Once the beef is tender, add carrots, peas and chopped parsley. Check seasoning and add to an ovenproof casserole dish.
Roll the puff pastry out on a floured surface, place it on top of the casserole dish and cut away any excess pastry, use the excess pastry to have some fun decorating the pie!
Brush beaten egg over the pie crust, sprinkle with sesame seeds and sea salt. Bake in a pre-heated oven at 200 C for 10 mins and then turn the oven down to 180 C for another 10 mins or until the pastry is golden brown and cooked through. Allow to cool slightly and serve with a crisp salad

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