
Beef Ragu & Chorizo Pie
Try this hearty beef ragu and chorizo pie recipe for a delicious meal. Made with Jus-Rol shortcrust pastry, beef, chorizo red wine and vegetables.
Quick Stats
Moderate
8 Servings
30 minutes bake time
Beef Ragu & Chorizo Pie
Try this hearty beef ragu and chorizo pie recipe for a delicious meal. Made with Jus-Rol shortcrust pastry, beef, chorizo red wine and vegetables.
Ingredients
- 500 g Jus-Rol™ shortcrust pastry block
- 4 tbsp. of Rapeseed Oil
- 200 g Onions peeled and diced 4 Garlic Cloves, chopped
- 800 g Beef diced
- 1.2 l Red wine
- Sea Salt & Pepper Mill
- 400 ml Chicken stock
- 200 g Chorizo diced
- 200 g Carrots peeled and small diced
- 200g Celery, peeled and small diced
- 300g Tomatoes, chopped
- 2 tbsp. Green Pesto
- 2 Egg Yolks beaten
Equipment required
- Griddle pan
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Roll out the Jus-RolTM Shortcrust Pastry on a lightly floured surface until 1/2 cm thick.
- Cover with cling film to avoid drying out.
- Heat the oil in a thick bottom pan and add the onion and garlic and cook until softened.
- Add the beef and cook for 10 minutes then add the wine.
- Season and simmer for 30 minutes.
- Add the chicken stock.
- Add the chorizo, vegetables and tomatoes and simmer for a further 10 minutes.
- Add the pesto, correct the seasoning and remove from the heat.
- Place into a large pie dish and allow to cool slightly.
- Top with the pastry, seal the edges and trim any excess pastry and brush with the egg yolks.
- Bake for 30 minutes or until golden brown.
Optional Extras:
Add a little oregano to the recipe
Suggestion:
Use nut free pesto to reduce allergen concerns