Recipe Card

Beef Ragu & Chorizo Pie


  • 500 g Jus-Rolâ„¢ shortcrust pastry
  • 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


  1. Roll out the Jus-RolTM Shortcrust Pastry on a lightly floured surface until 1/2 cm thick.
  2. Cover with cling film to avoid drying out.
  3. Heat the oil in a thick bottom pan and add the onion and garlic and cook until softened.
  4. Add the beef and cook for 10 minutes then add the wine.
  5. Season and simmer for 30 minutes.
  6. Add the chicken stock.
  7. Add the chorizo, vegetables and tomatoes and simmer for a further 10 minutes.
  8. Add the pesto, correct the seasoning and remove from the heat.
  9. Place into a large pie dish and allow to cool slightly.
  10. Top with the pastry, seal the edges and trim any excess pastry and brush with the egg yolks.
  11. Bake for 30 minutes or until golden brown.

Optional Extras:

Add a little oregano to the recipe


Use nut free pesto to reduce allergen concerns

You may also enjoy