Smoky beef & bean chilli pasties with soured cream & cheese
Prep: 1 hrs | Cook: 3 hrs 30 mins | Total: 4 hrs 30 mins | Serves: 12
for weekend picnics, finding the right food that’s both satisfying and portable can be a bit of a challenge. You might think that making something delicious like smoky beef & bean chilli pasties requires hours of complicated prep, but I’m here to show you that it’s more manageable than you might expect. With tender beef shin, aromatic red onions, and a kick of chipotle paste, these pasties deliver a hearty punch wrapped in golden pastry. The beauty of this recipe lies in its flexibility; you can whip up the rich chili filling and the flaky pastry the night before, making your picnic prep a breeze.
Imagine biting into a crisp pasty filled with smoky, spiced goodness, complemented by a drizzle of soured cream and a sprinkle of cheese. It’s the perfect way to elevate your outdoor dining experience, and you’ll feel proud serving them up to friends and family. So, let’s roll up our sleeves and embrace the delightful journey of making smoky beef & bean chilli pasties together!
Smoky beef & bean chilli pasties with soured cream & cheese
Instructions
Step 1
To start, grab a mixing bowl and season your flour generously with salt. This will not only enhance the flavor of the beef but also help create a lovely crust. Next, take your beef chunks and coat them in the seasoned flour, making sure to shake off any excess.
Now, let’s heat about two tablespoons of oil in a large flameproof casserole dish over medium-high heat. Once the oil is shimmering, carefully add the beef to the pan, ensuring you don’t overcrowd it—this will help achieve that beautiful, deep golden color you’re looking for. Brown the beef on all sides, which should take around 5 to 6 minutes. You want it to look rich and caramelized.
After browning, transfer the beef to a bowl and set it aside. Pour 50 to 70ml of water into the hot pan, using a wooden spoon to scrape up those delicious browned bits stuck to the bottom. This step adds so much flavor! Taste a little of the liquid; if it has a savory, meaty essence, keep it. If it tastes burnt or unpleasant, don’t hesitate to pour it away.
Step 2
To start, drizzle a little extra oil into your pan if it seems dry. Set the heat to medium and add the chopped onions. You’ll want to let them cook for about 10-12 minutes, stirring occasionally, until they turn a lovely light golden color at the edges. This is where the magic begins!
Once your onions are beautifully caramelized, stir in the minced garlic, chipotle paste, tomato purée, and all the spices. Keep cooking this mixture for another 3-4 minutes, allowing it to darken and fill your kitchen with those irresistible aromas. Just imagine how good that’s going to smell!
Step 3
To get started on building those rich flavors, pour the canned tomatoes into your pot, and if you have some reserved water from rinsing the can, add that in too. This little trick helps capture every bit of tomato goodness! Next, crumble in the stock cube, stirring everything together. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
Now it’s time to reintroduce the browned meat back into the pot. Cover the surface of the chili with a piece of damp baking parchment—this helps to keep moisture in and ensures a tender result. Allow it to simmer softly for 2 to 3 hours. Keep an eye on it, and about 20 minutes before it’s done, stir in the beans. You’ll know it’s ready when the beef is so tender that it practically falls apart. Once cooked, let it cool completely before you assemble your pasties.
Step 4
Now it’s time to bring your pastry together! Start by grabbing a jug and whisking together the soured cream, mustard, and one egg until well combined. In a food processor, add the flour along with a pinch of salt, then sprinkle in the cold butter. Pulse this mixture until it resembles fine crumbs, which should only take a few seconds.
Next, add the cheese and give it another quick pulse just to mix it in. Now, pour in your creamy egg mixture and pulse again briefly until everything starts to come together. To turn this crumbly mix into a dough, add cold water one tablespoon at a time, pulsing after each addition. You want to keep adding until the dough is soft but not sticky—usually about 5 to 6 tablespoons should do the trick.
Once you’ve got a lovely soft dough, tip it out onto a lightly floured surface and knead it gently a few times just to bring it together. Divide the dough into two equal pieces and shape each one into a disc. Wrap them in cling film and pop them in the fridge to chill for at least 30 minutes. This step is crucial, as it will help the pastry hold its shape while baking, making for perfectly flaky pasties!
Step 5
Once your chili has cooled completely, it's time to get your oven prepped and your pastry ready. Preheat your oven to 200°C (or 180°C if you’re using a fan oven) and set it to gas mark 6. While the oven heats up, take your pastry out of the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to roll out.
After the pastry has warmed slightly, sprinkle a little flour on your work surface to prevent sticking. Roll each disc out into a thin sheet, aiming for about ½ cm in thickness. Use a 16 cm round biscuit cutter to stamp out 12 circles from the pastry, and don’t worry if you have some offcuts—you can re-roll them to get the most out of your dough. Enjoy the process and the delightful smell of the pastry as you work!
Step 6
Now it’s time to assemble your pasties! Take one piece of dough and roll it out into a circle about 6 inches in diameter. Spoon a generous few tablespoons of your smoky beef and bean chilli right below the center of the circle. Then, sprinkle a bit of mozzarella cheese on top of the chilli to add that melty goodness.
Next, fold the top half of the dough over the filling, creating a semi-circle. Press the edges together firmly to seal in all that deliciousness. To ensure a tight seal, use a fork to crimp the edges—this not only secures the filling but adds a nice decorative touch, too.
In a small bowl, beat the remaining egg and brush it evenly over the top of the pasty for that beautiful golden finish. Repeat this process with the remaining dough and filling. Once you have all your pasties ready, arrange them on two large baking sheets lined with baking parchment. Bake them in a preheated oven at 400°F (200°C) for about 25 to 30 minutes, or until they are deeply golden and cooked through. You’ll know they’re ready when they have a lovely golden crust that beckons you to take a bite! Enjoy them warm or let them cool for a picnic treat.
Nutrition Information
calories: 523 calories
fat: 23 grams fat
carbohydrate: 55 grams carbohydrates
protein: 22 grams protein
fiber: 5 grams fiber
sugar: 4 grams sugar
My Tip
For an extra layer of flavor in your smoky beef & bean chilli pasties, consider searing the beef shin until it's deeply golden before adding it back to the sauce. This caramelization not only enhances the meat's richness but also adds depth to the overall dish.
Leftovers
To store your smoky beef and bean chilli pasties, let them cool completely before placing them in an airtight container. They’ll keep well in the fridge for up to three days. When you're ready to enjoy them again, reheat in the oven at 180°C (350°F) for about 15-20 minutes to keep that lovely crust nice and crispy!
Make It Your Own
For a delicious twist, swap the beef shin for lentils and use vegetable oil to sauté the onions and garlic. This makes a hearty vegetarian version while keeping that smoky flavor with chipotle paste!
