Recipe: Slow cooked beef, tomato and paprika pie

Slow cooked beef, tomato and paprika. Photo / Babiche Martens

Using savoury pastry - serves 8

Filling
300g shin meat, thinly sliced
500g rump steak, thinly sliced
3 cloves garlic, finely chopped
1 onion, finely chopped
1 carrot, peeled and sliced then finely chopped
1 Tbs rosemary
2 Tbs tomato paste
1 Tbs smoked paprika
1/4 cup red wine
1 cup chicken or beef stock
2 tsp brown sugar

Pastry
180g butter, softened
250g plain flour
1 tsp salt
1/4 cup iced water mixed with 1 tsp lemon juice
1 egg whisked with 1 Tbs milk

Eggwash
1 egg whisked with 1 Tbs milk

1 To make the filling, put all the ingredients into a large saucepan or a slow cooker and leave to simmer for at least four hours. Let cool before spooning into the pastry.

2 To make the pastry, cut the butter into small cubes.

3 Pour the flour and salt into a bowl then rub the butter in with your fingertips until the mixture resembles breadcrumbs.

4 Add just enough water and lemon to bring the mixture together. Knead for one minute then wrap in greaseproof paper and refrigerate for 30 minutes.

5 Preheat the oven to 200C. Roll out the pastry and line the greased pie tins. Fill, then top and brush with the eggwash.

6 Bake for 30 minutes or until the pastry is golden.