I got the Hairy Bikers Perfect Pie Book way back when it came out and I’ve cooked a fair bit out of it so far and even combined a couple of the recipes to make a different version but one of the ones I’d really been looking forward to trying was the Chilli Beef Pies, mainly because the crust was a mix of Parmesan and Polenta and i’ve never cooked with Polenta before. I was also looking forward to seeing how the filling tasted as at first the ingredients looked a little on the boring side.
They turned out really well and the Polenta gave a nice crunch to the pastry and in all honesty the filling was pretty delicious although I’d have possibly liked a bit more depth and maybe some Kidney Beans, which weren’t in the recipe but seemed to be in the picture in the book. The only issue I had was preventing the pastry from breaking up when trying to form the pies so go carefully when trying to wrap the pastry round the filling.
The recipe makes 8 pies, I cooked 4 and froze 4, I’ve not cooked the frozen ones yet but the cooked ones did taste great the next day too. Having said that I’d quite like to try them with a modified version of my chilli con carne recipe and see which came out on top
Tip the tomatoes, red wine, sock and Jalapeños to the pan, stir well, season with salt and pepper, bring to the boil and simmer for 25minutes, add 2 tablespoons of polenta and stir until the mix thickens. Remove from the heat and add the chopped coriander. Leave to cool