Oven Baked Smoky Beef & Chorizo Pie With Peas

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a little drizzle of olive oil over a high heat

Once hot, add your diced beef and diced chorizo and cook for 3-4 min or until nicely browned

Meanwhile, chop your potato[es] (skin on) into small, bite-sized pieces

Crush your garlic open by squashing with the side of a knife and discard the skin

Peel and chop your brown onion[s] into thin wedges

Once the beef and chorizo are nicely browned, add your ground smoked paprika, crushed garlic, onion wedges, chopped potato and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the dish

Give everything a good mix up and add your beef stock mix, Chinese rice wine, 400ml [520ml] [680ml] boiled water and a pinch of salt and pepper

Stir and bring to the boil, then cover with a lid and put in the oven for 50-55 min or until the sauce has thickened and the beef is cooked through – this is your smoky beef & chorizo

Once everything's been in the oven for 30 min, dust your work surface with a sprinkling of flour

Roll out your puff pastry to approx. 0.5cm thickness with a rolling pin and add to a baking paper-lined baking tray[s]

Tip: Cooking for 4 or more? Use 2 trays!

Score a cross in the middle of the pastry and put it in the oven for 15-17 min or until puffed up, golden and cooked through – this is your pie lid

Use this time to clear up, set the table, have a cup of tea or simply chill!

Reboil a kettle

Once the smoky beef & chorizo is tender, remove the dish from the oven and leave to stand for 5 min with the lid on before serving (this helps the flavours to develop)

Add your blanched peas to a colander and pour boiled water all over them to refresh them