Tender slow cooked beef stew topped with Castello’s Double Cream Chilli cheese, encased in buttery puff pastry. A perfect way to beat these cold winter nights.
I have partnered with the lovely team at Castello to come up with this delicious and comforting winter warmer. Castello Double Cream Chilli is a fusion of their mild and buttery Castello Double Cream and Spicy red Jalapeno flakes. Available in store now.
SLOW COOKED BEEF & CHILLI CASTELLO CHEESE PIE
Makes 4 large individual pies
1 tablespoon olive oil
1 brown onion, diced
3 cloves garlic, crushed
500g chuck steak or other casserole beef, cut into 2cm chunks
1 teaspoon dried oregano
1 teaspoon dried thyme
400g tinned tomatoes
1 cup beef stock
2 tablespoons tomato paste
3 tablespoons worcestershire sauce
1 tablespoon soft brown sugar
3 bay leaves
1 tablespoon cornflour
150g Castello Double Cream Chilli, thinly sliced
500g good quality flaky puff pastry
1 egg, whisked
1 tablespoon sesame seeds
Preheat oven to 160ºC.
Heat oil in a large ovenproof casserole dish over a low heat, add the onions and garlic and fry until soft. Increase the heat and add the beef, oregano and thyme and fry until beef has browned. Add remaining pie ingredients and bring to a simmer.
Place in the oven for 3 - 4 hours until meat is tender and falling apart. Sieve in the cornflour and mix to combine. Return to the oven for 15 minutes. Set filling aside to cool for at least 30 minutes.
Increase oven temperature to 180ºC.
Roll the pastry out and cut 4 bases, 2cm larger than the pie tin, then cut 4 tops the same size as the pie tin. Line each pie tin with pastry bases then fill with beef filling. Lay slices of Castello Double Cream Chilli on top then brush edges of pastry with whisked egg. Place pastry lid on top, press down edges and make a 1cm long cut in the centre of the lid. Brush with whisked egg and sprinkle over sesame seeds.
Bake for 25 - 30 minutes or until golden brown and puffed up.