BEEF KALDERETA POT PIE

Happy Holiday everyone! We are finishing up the busy holiday season with a blast from the past! This recipe was created back in 2018 with the help of the talented home-baker now nurse, Andrea Nuyda! Shout out to the OG, andie_bakes! We created this recipe for a small pop-up we did for our friends at Empire in the Air during their 5-year anniversary party! I loved this recipe so much that I reached out to my good friend Christer Dabu and we created a beautiful “Netflix’s Chef’s Table” inspired cooking video. Please definitely try this recipe out for yourself this holiday season! tag us on Instagram if you make it!

We are SO EXCITED to see what’s next for Hella Sarap in 2023 and we can’t wait to bring you along!

Happy Holidays and Happy New Year to all our friends!

<3, Kev and Steph

Ingredients:

Serving:

Cook time:

2 Puff pastry sheets

3-5 lbs chuck beef, stew beefs, cubed

3-4 cloves garlic, minced

1 onion, diced

2 potatoes, cubed

1 tomato, chopped

1 green bell pepper, chopped

1 cup of raisin, hydrated in hot water

2 tbsp tomato paste

1 can tomato sauce

2 tbsp soy sauce

2-3 cups beef stock

2 tbsp brown sugar

¼ cup of flour

Salt and Pepper to taste

Egg, beaten with 1 tbsp water

Lemon & Herb Gremolata: 

1 lemon, juiced and zested

1 bunch of fresh parsley, chopped

3 cloves garlic, finely minced

1 bunch fresh dill, chopped

DIRECTIONS

1. Heat oven to 400 degrees. 

2. Unfold 1 sheet of puff pastry on a floured surface. Roll the pastry sheet into a 12-inch square.  

3. Press the pastry into a 2-quart round casserole dish. Trim the excess pastry. Prick the pastry thoroughly with a fork.  Place aluminum foil onto the surface of the pastry.

4. Bake for 25 minutes or until flaky/golden. Remove the aluminum foil and let cool down. 

5. Take your chuck beef and cut into 1 inch cubes, drain any excess liquid and pat dry. Liberally, season with salt and black pepper. 

6. Heat a medium cast iron pan on high heat. Your pan will be ready when you see white smoke coming from the pan. Pour in 2 tbsp of vegetable oil and sear your cubed beef for 2 minutes on each side or until a browned crust has formed on all sides. Put aside on a plate to rest.

   
   Prepare your vegetables

   Mince garlic into fine pieces. 

   Dice one onion into cubes 

   Dice potatoes into cubes. In a large bowl filled with water, place diced potatoes in to soak off excess starch.

   Chop tomatoes and green bell pepper into cubes.  

   In hot water, soak raisins to hydrate, until plump.

7. In a large saucepan over medium high heat, add oil and saute onions and half of the bell peppers. Add the minced garlic and tomato paste. Saute for 3-5 minutes. 

8. Add tomato sauce, beef stock, brown sugar, and soy sauce. 

9. Let simmer for 10 minutes. 

10. After 10 minutes add seared beef, potatoes, diced tomatoes, and the rest of your bell peppers.

11. Let simmer with lid on for 30 minutes.

    Let beef stew cool for 15-30 minutes.

12. In a bowl add 1-2 cups of stew and spoon in flour and mix to thicken your stew before filling your pie.

13. Take the casserole dish with the baked puff pastry crust and add thickened beef stew. Unwrap the second sheet of pastry and roll out over the top of the casserole dish. Cut off excess pastry and crimp the dough on the edges to seal. With a sharp knife, slice slits on the top of the pastry to vent steam while baking.

14. Place pie in your 400 F oven and bake for 30-45 mins until golden brown. Take the finished pie out of the oven and crack one egg and a splash of water in a small bowl and beat. Brush on egg wash to the top crust of the pie and bake for an additional 5 minutes to add glossy finish. 

15. Let pie cool down for 10-15 minutes. While cooling down, finely chop parsley, dill, and garlic. In a small bowl add olive oil, herbs and garlic. Zest and cut one lemon. Add juice to your herb mixture and stir. Season with salt and pepper. Garnish on top of pot pie.

    Enjoy! 

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