Scary stew pie

Name: scary stew pie
Cook time: 25 min
Total time: 350 min
Yield: 8
Ingredients: 1 kg rib; 2 el diced chipotle pepper jar of 230 g; 2 onion; 1 bag paprika mix; 2 el sunflower oil; 100 ml Barbecue sauce; 400 g tomato cubes; 1 espresso stick; 200 ml water; 425 g black eyed beans; 300 g canned corn; 270 g roll fresh puff pastry; 1 medium sized egg; 1 bottle Sriracha Thai chili sauce

Pies with ribs, chipotle peppers, onions, peppers, tomatoes, beans, corn and fresh puff pastry.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Cut the meat into cubes of 2 cm. Mix with the chipotle. Cut the onions.
Halve the yellow and green peppers, remove the stalk and seed lists and cut the flesh into pieces.
Heat the oil in a frying pan and fry the meat for 5 min. On medium heat. Add the onion and paprika and cook for 3 minutes.
Add the barbecue sauce, tomatoes, espresso and the water and simmer for 5 hours. After 3 hours take the lid off the pan so that the sauce boils.
Add some water if it gets too dry. Mix the beans after 5 hours.
Preheat the oven to 175 ° C.
Put the stew into the greased oven dish. Halve the red pepper, remove the stalk and seeds and cut the flesh into pieces.
Drain the corn, mix with the paprika and spread over the stew.
Roll out the puff pastry to 22 x 32 cm. Place in the baking dish. Split the egg.
Draw a skull on the dough with the egg yolk using a brush.
Fry the pies in a brown oven for about 25 minutes in the middle of the oven. Divide a few drops of sriracha over it.