marcus wareing’s beef and ale pie with chorizo
 

The smoky spiciness of chorizo works so well with the beef and the puff pastry that it lifts this traditional dish to a new level. Any braising steak can be used: choose a cut with a higher fat content to add richness.

Serves 4-6 people

4 tbsp plain flour
800g braising steak, cut into 2cm chunks
200g small shallots, peeled
2 tbsp tomato purée
2 cloves of garlic, grated
¼ bunch of thyme, tied with string
2 bay leaves
150g cooking chorizo, skin removed and diced into 1cm chunks
200ml ale
600ml beef stock
1 tsp sweet smoked paprika
320g sheet of ready-rolled all-butter puff pastry
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped coriander
2 egg yolks, beaten

Heat the oven to 140C (160C non-fan). Heat 2 tbsp of the vegetable oil in a large ovenproof casserole dish over high heat.

In a bowl, mix the flour with 1 tsp salt and a pinch of black pepper. Toss the steak in the flour and shake off any excess. When the oil is hot, add a batch of the steak and fry until well browned. Remove the batch and set aside, brown the remaining beef, then remove it and set aside. Add the remaining 2 tbsp of oil to the casserole over a medium-high heat, add the shallots and ½ tsp salt and fry until golden. Now add the tomato purée, garlic, thyme and bay leaves and cook for 3 minutes. Add the chorizo and cook for a further 3 minutes. Add the ale to the casserole and bring to a simmer. When the alcohol has reduced to a syrup, add the beef stock and paprika. Simmer over a medium-high heat for 15 minutes, then return the beef to the dish. Stir well, cover and place in the oven for 2 hours.

Meanwhile, roll out the puff pastry to fit a pie dish about 24cm in diameter, with a 1cm overhang. Place on a baking sheet and refrigerate for 30 minutes.

Remove the casserole from the oven and raise the temperature to 180C (200C non-fan). Remove the thyme and bay leaves from the dish. Gently stir in the parsley and coriander. Spoon the casserole mix into the pie dish. Brush the edges of the puff pastry with the egg yolk and cover the dish, pressing the pastry into the edges. Cut a hole in the centre of the pastry then brush all over with the egg yolk. Place the pie back in the oven for 25-30 minutes until the pastry is a golden colour.