A good flavoursome pie in winter is a welcome treat. This filling can be made a couple of days in advance and even frozen and defrosted and turned into these pies at a later time.

Ingredients

• 1 small to medium red onion, peeled and sliced
• 1 teaspoon minced fresh garlic
• 2 tablespoons tomato paste
• ¼ teaspoon smoked paprika
• 400 gram can chopped tomatoes in juice
• 1 tablespoon fresh thyme leaves
• ¼ cup stuffed olives, halved
• 500 grams blade steak
• 2 tablespoons seasoned flour
• ¼ cup beef stock
• 75 grams chorizo sausage, diced

Shortcrust base

• 3 cups flour
• 1 teaspoon salt
• 300 grams butter, chilled and diced
• about ½ cup chilled water

Method

1. Gently pan fry the onions and garlic in a good dash of oil in a flame-proof casserole until tender. Stir in the tomato paste and smoked paprika. Cook for 1-2 minutes, stirring continuously. Add the tomatoes in their juice, thyme and olives. Set the casserole aside.
2. Cut the blade steak into 2cm pieces and toss in the seasoned flour. Heat a dash of oil in a large frying pan and brown the diced beef over a high heat and transfer to the casserole.
3. Pour the beef stock into the pan, deglaze all the crusty meat juices. Stir into the casserole with the beef and chorizo.
4. Cover and bake at 160ºC for 1 hour or until the meat is tender. Allow the filling to cool and preferably chill.