Mediterranean Steak Pie

Another great recipe from our consultant Pauline Inglis

Serves 4

1 tbsp. My Secret Kitchen Oak Smoked Rapeseed Oil
500g braising steak, cubed
1 onion, finely chopped
75g chorizo, diced
50ml dry sherry
200g can butter beans, drained
400g can chopped tomatoes
200ml beef or vegetable stock
2 tbsp. My Secret Kitchen Tapenade with Smoked Garlic
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt
150g (1/2 pkt) filo pastry sheets
50g butter, melted

Preheat oven 190C
Heat the Oak Smoked Oil in a pan and fry the beef until brown and remove with a slotted spoon. Add the onion and chorizo to the pan and fry until the onion is soft. Add the meat back to the pan and add the sherry, cook for a few minutes, add the beans, tomatoes, stock and Tapenade with Smoked Garlic. Bring to a gentle simmer and cook uncovered for 40 minutes until the beef is tender. Season to taste with the Lemon & Chipotle Spiced Sea Salt and transfer to an ovenproof dish. Cut the filo into strips and crumble each strip into a ball before placing on top of the pie filling; continue with the rest of the pastry before pouring the melted  butter over the top. Bake for 30 minutes until the pastry is golden.