Beef Pie with Mushy Peas & Polenta Chips

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Ingredients

Method

1. Start with the shortcrust pastry. Put the flour and butter into a bowl and rub together until combined. Add a pinch of salt to a few tablespoons of water and dissolve. Gradually add water to flour while mixing until dough sticks together.
2. Form dough into a flat disc, cover with plastic wrap and leave in fridge for half an hour to set.
3. Reheat leftover beef stew on stove top and thicken with gravy if needed.
4. Remove dough from fridge and roll out on floured surface. Dough should be rolled to roughly 4-5mm thickness. Gently press into pie dish (no greasing needed). Score base of pastry lightly.
5. Blind bake the pastry for about 20 minutes in an oven pre-heated to gas mark 5/190ºc/170ºc fan/375ºF.
6. Cut polenta into 1cm strips. Season with salt, pepper and herbs. Set aside.
7. Check pastry. Remove blind baking rice/beads and put back into oven for 2-3 minutes.
8. When ready, remove pastry shells from oven and fill with beef stew to just below the top of the pastry. Use egg wash (egg & milk whisked together) along the edges of the pastry. Place puff pastry lid on top and press edges together. Brush egg wash onto top.
9. Put back into oven for 10-15 minutes until puff pastry is golden.
10. For mushy peas, put peas into pot of boiling water for 3-4 minutes – don’t overcook. Drain water, place peas into a container that is suitable for a hand blender. Add the cream, butter, mint, salt and pepper and blitz to desired consistency. Set aside.
11. In a hot pan, add oil, butter and minced garlic. Add the polenta strips and cook until outside is golden and slightly crispy.
12. Remove pies from oven, take out of pie dishes and serve with peas and polenta chips. Garnish polenta chips with balsamic glaze. Add roasted cherry tomatoes if desired.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.