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Recipe for family meals :

Cazuela Pies

This recipe for Cazuela Pies has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Beef and ale pie. Try this Spanish twist on the traditional beef and ale pie, cooked individually in terracotta cazuelas (earthenware dishes) these pies can be made as large or small as you like. The Spanish cazuela has a knack of keeping food hot for a very long time so these pies are best to cool for 10 minutes once removed from the oven. You will also need a litre of premium San Miguel beer for this recipe . . . a delicious winter warmer!

Ingredients for Cazuela Pies

1 kilo stewing beef, cut into chunks
2 large onions, peeled and roughly chopped
3 carrots, peeled and chopped
8-10 medium mushrooms, wiped and cut into quarters
Good handful frozen peas
1 litre San Miguel beer
2 tablespoons, plain flour
2 bay leaves
Salt and freshly ground pepper

How to make Cazuela Pies

  • Heat some olive oil and butter in a large stewing pot and when nice and hot, add the beef. Cook off until brown all over.
  • Add the flour and cook, stirring for a few minutes
  • Add the vegetables and continue to cook, stirring for about 5 minutes.
  • Add the salt, pepper, bay leaves and the beer.
  • Bring to the boil and then reduce to a very low heat and cook, covered for about 2 ½ hours.
  • Add the peas and adjust seasoning if necessary. Cook uncovered for another hour or so until the beef is melt in the mouth tender.
  • Transfer the stew to individual cazuelas and top each one with shortcrust pastry. To make the pastry stick, dampen the edges of the cazuela with a little water and then flute the edges of the pastry and trim off the excess. Make a slit in the top of each pie and top with a little egg wash.
  • Bake in a hot oven for around 20 minutes until the pastry is cooked and golden.
  • Serve with chips – lovely!

Makes 4 individual pies in 14cm cazuelas

Cazuela Pies

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Orce Serrano Hams

Published with permission of Orce Serrano Ham