
Beef & Sweet Potato Pie with Roasted Peppers & Rose Harissa
Find out how to make a Beef & Sweet Potato Pie with roasted peppers & Rose Harissa pie – made with Jus Rol’s puff pastry. Celebrate 2018 National Pie week with a pie recipe with a difference!
Quick Stats
Easy
4 Servings
35 minutes bake time
Beef & Sweet Potato Pie with Roasted Peppers & Rose Harissa
Find out how to make a Beef & Sweet Potato Pie with roasted peppers & Rose Harissa pie – made with Jus Rol’s puff pastry. Celebrate 2018 National Pie week with a pie recipe with a difference!
Ingredients
- 1x Jus-Rol Puff Pastry Sheet
- 500g beef braising steak
- 1 small jar rose harissa, available from all supermarkets
- 200g Ready Roasted Red Peppers
- 2 large sweet potatoes
- 1 large white onion
- ½ bunch of thyme
- 3 cloves of garlic
- ½ bunch of parsley
- 2 pints beef stock
Equipment required
- Large saucepan
- frying pan or wok
- Mixing bowl
- Pie Dish
- Pastry Brush
Techniques Used
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How to Make Puff Pastry Pie Tops
How to Make Puff Pastry Pie Tops
- When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry. Roll out pastry large enough to cover dish and with some spare. Cut a strip slightly wider than the dish rim, from the sides of the rolled pastry.
- Brush rim with water or beaten egg. Place pastry strip on rim and press firmly, continue with further strips until all rim covered. Brush rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Puff Pastry’ section and gently unroll it over the pie dish. Press pastry edges firmly.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Keep trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against cut edge and gently tapping the pastry edge all round.
- Make a fluted edge by pressing your thumb of your left hand firmly down on the top of the pastry on the opposite side of the dish from you, whilst drawing the back of a knife inwards, against your thumb as shown. Continue until all edge is fluted. Make a small steam escape hole in centre of lid.
- Re roll trimmings as described in the ‘Rolling out Puff Pastry ‘ section, cut out several strips of pastry.
- Holding the knife at an angle, cut the strips diagonally to give diamond shapes. With the point of the knife mark veins on the pastry ‘leaves’.
- To make a ‘stalk’ cut slightly narrower strips and roll them beneath opened hands to form long cylinders.
- Finally, make ‘berries’ by gently pinching off a small piece of pastry . Roll it in the palm of your hand with the fingers of the other hand to form small balls/ berries.
- Brush pie top with beaten egg. Lay the leaves, stalks and berries on in your chosen pattern and press gently onto lid. Brush again before baking.
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff 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 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. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 180ºC (fan), 200ºC (conventional), or gas mark 6. Dust the beef in flour and seal in a hot pan until browned on all sides.
- Place the beef in the sauce pan, season with salt and pepper and mix with harissa paste. Add the garlic, thyme and beef stock, cover with a lid and place on a gentle simmer for about 1 1⁄2 hours or until the meat breaks apart nicely.
- Meanwhile, finely chop your onion and sweat off in oil and butter on a low heat until cooked (approx. 5-6 mins).
- When the beef is tender, remove from the pan and place in a mixing bowl. Remove the thyme from the stock and reduce the stock by 3/4.
- Dice the sweet potato into 1cm chunks and gently boil until just cooked.
- Add the onions and garlic, sliced red pepper, sweet potato, chopped parsley, and reduced stock to the beef. Stir together and adjust seasoning.
- Place mix into a pie dish, cover with Jus-Rol puff pastry sheet and glaze with an egg before baking in a preheated oven for 30-35 mins.