Hairy Bikers Chilli Beef Pies Recipe

Hairy Bikers chilli beef pies are spiced mince parcels with jalapeños wrapped in a crumbly polenta and Parmesan crust, and they come from the Perfect Pies cookbook. The recipe makes 8 individual pies that work hot or cold, ready in about an hour and a half.

Si and Dave say these are “tasty and spicy with a crumbly polenta crust,” and the pastry is what makes them different from any other beef pie. You mix polenta with flour and knead Parmesan in after chilling, which gives a sandy crumb that breaks apart when you bite into it.

The filling thickens with two tablespoons of polenta stirred in at the end rather than flour, so it sets firm enough to hold its shape inside the pastry without leaking. That firm filling is what lets you eat these cold the next day without them falling apart.

Hairy Bikers Chilli Beef Pies Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Mexican Courses:Dinner

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time: 55 minutesRest time: minutesTotal time:2 hours 25 minutesServings:8 servingsCalories:522 kcal Best Season:Summer

Description

Individual spiced beef and jalapeño pies in a crumbly polenta and Parmesan shortcrust. From Si and Dave’s Perfect Pies cookbook, making 8 pies baked at 200°C until golden. Served with lime wedges.

Ingredients

For the filling

• 2 tbsp sunflower oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 500g minced beef
• 1 heaped tsp smoked paprika
• 400g can chopped tomatoes
• 100ml red wine
• 300ml beef stock (1 stock cube)
• 50g green jalapeños (from a jar), drained and sliced
• 2 tbsp quick-cook polenta
• 3 tbsp fresh coriander, roughly chopped
• Flaked sea salt and black pepper

For the cornmeal shortcrust

• 100g plain flour, plus extra for rolling
• 200g quick-cook polenta
• 150g cold butter, cubed
• 75ml just-boiled water
• 50g Parmesan, finely grated
• Beaten egg, to glaze
• Lime wedges, to serve

Instructions

1. Cook the filling: Heat the oil and fry the onion for 5 minutes, adding garlic for the last minute. Add the mince and fry for 4 to 5 minutes, breaking it up. Sprinkle in the paprika and cook for 1 more minute.
2. Simmer: Add the tomatoes, wine, stock, and jalapeños. Season and simmer for 25 minutes. Stir in the polenta and cook for 2 more minutes until thickened, then stir in the coriander. Leave to cool.
3. Make the pastry: Put the flour and polenta in a bowl and rub in the butter until it looks like breadcrumbs. Pour in the just-boiled water and stir until it forms a soft dough. Cool, wrap in cling film, and chill for an hour. Knead in the Parmesan.
4. Shape the pies: Preheat the oven to 200°C (Fan 180°C, Gas 6). Divide the pastry into 8 balls and roll each to a 16cm round. Divide the filling between them.
5. Seal: Brush the edges with beaten egg, bring up the sides to enclose the filling, and pinch to seal into parcels.
6. Bake: Place on a lined baking tray, brush with egg, and bake for 25 minutes until golden. Serve with lime wedges.

FAQs

Why is the pastry made with polenta?

The polenta gives a sandy, crumbly texture that breaks apart when you bite in, which is different from regular shortcrust that tends to be flaky or firm. Si and Dave also knead Parmesan into the dough after chilling, so the crust has a savoury depth that pairs with the spiced filling.

Can I use regular shortcrust instead?

It works but you lose the crumbly polenta texture that makes these pies distinctive. If you swap to regular shortcrust, the filling still holds its shape because the polenta thickener inside keeps it firm.

Do these work cold?

Yes, and the filling sets even firmer once cooled because the polenta thickens as it chills. Si and Dave designed them as parcels rather than open pies, so they hold together well for a packed lunch or a picnic.

How spicy are they?

The heat comes from jarred jalapeños and smoked paprika, so it is warm rather than fiery. Si and Dave use 50g of jalapeños for 8 pies, which gives a gentle kick that children can handle. Add more jalapeños or a pinch of chilli flakes if you want more heat.

What else can I serve with these?

A simple green salad or the Hairy Bikers chilli salad bowls use the same Mexican flavours if you want to build a spread. The Hairy Bikers chilli con carne also works alongside if you are feeding a crowd.