Smoky Beef and Bean Chili Pasties

Name: Smoky Beef and Bean Chili Pasties
Prep time: 60 min
Cook time: 210 min
Total time: 270 min
Yield: 12
Ingredients: 500 g beef shin cut into 4-5 cm pieces; 400 g can black beans, drained; 330 g Plain flour; 150 g cold salted butter cut into cubes; 100 g red leicester coarsely grated; 100 g grated mozzarella; 2 red onions roughly chopped; 120 ml soured cream; 2 eggs; 2 clove garlic, grated; 400 g can chopped tomatoes; 2 tbsp Tomato puree; 1 tbsp chipotle paste; 1 beef stock cube; 1 1/2 tsp English mustard; 2 tsp ground cumin; 2 tsp chilli powder; 1 tsp ground coriander; 1 tbsp vegetable oil

These hearty, golden-brown pasties are filled with tender, slow-cooked beef shin and smoky black beans, all encased in a unique cheesy mustard pastry. A perfect handheld meal for cozy dinners or outdoor picnics.

Servings12 Portions

Prep Time60 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

beef shin cut into 4-5 cm pieces
500 g
can black beans, drained
400 g
Plain flour
330 g
cold salted butter cut into cubes
150 g
red leicester coarsely grated
100 g
grated mozzarella
100 g
red onions roughly chopped
2
soured cream
120 ml
eggs
2
garlic, grated
2 clove
can chopped tomatoes
400 g
Tomato puree
2 tbsp
chipotle paste
1 tbsp
beef stock cube
1
English mustard
0.5 tsp
ground cumin
2 tsp
chilli powder
2 tsp
ground coriander
1 tsp
vegetable oil
1 tbsp

Step-by-Step Instructions

Set aside 2 tbsp of the flour and season it with salt. Toss the beef shin pieces in the seasoned flour until well-coated, shaking off any excess. Heat the vegetable oil in a large flameproof casserole dish and brown the beef on all sides for 5-6 minutes until deeply golden. Remove the beef to a bowl. Pour 50-70ml of water into the pan and scrape up the browned bits; if the liquid tastes savory and meaty, keep it in a separate bowl to add back later.

Add a little more oil to the dish if needed. Sauté the chopped red onions over medium heat for 10-12 minutes until they are soft and lightly golden at the edges. Stir in the grated garlic, chipotle paste, tomato purée, cumin, coriander, and chili powder. Cook for 3-4 minutes, stirring constantly, until the mixture is darkened and highly aromatic.

Pour in the chopped tomatoes and the reserved deglazing liquid. Rinse the tomato can with a splash of water and add that to the dish as well. Crumble in the stock cube and bring the mixture to a boil. Return the beef to the pan and reduce the heat to a low simmer. Cover the surface directly with a piece of damp baking parchment and cook on low for 2-3 hours until the beef is fall-apart tender. Stir in the black beans during the last 20 minutes of cooking. Allow the filling to cool completely before using.