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How to make a blade of beef, chorizo, black olive & butterbean pie

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National Pie Week is 7th – 13th March and what better way to celebrate than to bake a delicious pie for all the family. From savoury to sweet, traditional to more innovative creations, pies have become a British institution try this pie courtesy of Adam Hicks, head chef of The Avalon in Clapham.
What you'll need: 
300g of puff pastry
1 egg to glaze
2 pounds of diced chuck steak
6 chorizo sausages
2 onions
500g black olives
250g btter beans
1.5 pints beef stock
50g plain flour
Pie dish
Brown the diced chuck steak.
Add the flour, onions and chorizo.
Add beans, black olives and stock.
Reduce until thick for approximately 2.5 hours, then place in a pie dish.
Roll out pastry to fit the pie dish and brush the top with egg wash.
Cook until pastry is golden brown at 180 degrees Celius for 15 minutes.


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