Hey, lovelies,

I know I know, I haven’t posted on the blog in over 3 weeks!

That,s been the longest I’ve ever gone without posting,  life just went a little a little crazy once the cookbook was released.

I’ll be honest it’s still a bit crazy, but that’s a whole separate post.

I do want to thank all of you readers and supporters of my wee blog for your feedback on the cookbook. Who would have thought when I started sharing my recipes and ramblings here I would now be a fully fledged author.

The success of it has been all down to you guys, the home cooks of Ireland, taking the cookbook to your hearts, believing in the recipes and then sharing all your creations to our lovely group. 

I’ve only just started my mission, I’ve still a long way to go in getting it out there, but it,s had the best possible start  and your messages of support honestly mean the world to me x

now down to the business of pie!

This tomato, beef, and chorizo pie was born out of my beef goulash recipe,  the falvours are so robust and warming, I always thought they would transfer well to a pie.

with the added chorizo gives the whole dish another dimension while not being too spicy for the smallies

This pie is luxurious, delicious and most importantly doesn’t break the bank.

I have a feeling it could be another classic in the making.

Ingredients

• 1 teaspoon of olive oil/ a few sprays of frylight
  450g stewing beef pieces (remove all visible fat)
  1 tablespoon plain flour
  1 large Onion, chopped
  2 clove Garlic, minced
  3 large Tomatoes, diced
  1 red pepper, thinly sliced
  2 tbsp tomato puree
  1 tbsp Paprika (sweet)
  1/2 tbsp paprika smoked
  300ml beef stock cube
• 1 tablespoon Creme fraiche
• 100 g chorizo
• 1 pack of puff pastry

Method (serves 4)

Heat a teaspoon of olive oil in a casserole dish or heavy-based saucepan.

Sprinkle the beef with the flour and brown well, in a pan on a medium heat

chop onion, mince garlic, and chop tomatoes with the red pepper and add to the pan with the beef

fry until softened, add the tomato puree and both types of paprika and give a good mix

finally, pour over the beef stock. cover and cook it on the hob on a gentle heat for about 4 hours,

after the 4 hours dollop in the Creme fraiche and give a good stir making sure the creme fraiche is well mixed in

transfer to an ovenproof pie dish and add sliced chorizo

top with puff pastry and brush with egg

oven bake at 180 gas mark 4 for 40 minutes

serve with creamy mash x

If fancy getting your hands on a copy of my cookbook ( Its the perfect stocking filler,)

It’s fully stocked in Dubray books here with free postage in Ireland (but hurry as its sold out the majority of other bookstores)

thanks again for all your support

Jolene xxxx