Heat half of the oil in a heavy-based saucepan over
medium heat. Dust steak in flour and cook in batches
for 3-4 minutes or until browned. Remove from the
pan and set aside.
Add the remaining oil to the pan, with the
shallots and chorizo, cook for 4-5 minutes or
until the onion has softened. Add the garlic,
chilli, oregano, paprika and coriander roots and
cook for a further 2 minutes or until softened.
Add the sherry. Return the meat to the pan with
the tomatoes, stock, sugar, and season with salt
and pepper. Bring to the boil, reduce heat to low
and cook covered for 1½ hours or until the meat is
tender. Remove lid and cook for a further 30
minutes or until the sauce has thickened. Cool
completely.
Preheat the oven to 200°C. Spoon the beef mixture
into a 5-cup capacity (1.25L) ovenproof dish. Roll
out the pastry between two sheets of baking paper
until 3mm thick. Cut pastry into 4cm strips, and
overlap slightly on top of the pie. Press to seal
the edges and trim excess pastry. Brush the pie
with eggwash and bake for 30 minutes or until the
pastry is golden and puffed.
Meanwhile, to make the creamed corn, place the
corn (kernels from 4 cobs), 1 clove garlic and 1
cup cream in a saucepan over medium heat, bring to
the boil and cook for 4-5 minutes or until the
mixture has reduced and thickened. Transfer to the
bowl of a food processor and process until smooth.
Top the corn with coriander leaves and serve with
the pie.
Originally Submitted
5/19/2013
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