Boscastle Angus Beef Pie with Beetroot Jam and Pickled Onions

Ingredients:

• Boscastle Angus Beef Pies
• Pickled onions (Sliced thinly or halved)
•  ½ Red onion (Thinly sliced)
• ¼ cup vinegar (white or apple cider or red wine)
•  1 tsp sugar
•  ½ tsp salt
• 2-3 tbsp beetroot jam
• 2-3 tbsp tomato chutney
• Herbs
• Peppers

Method

Step 1: Preheat & Prepare the Pie

1. Preheat your oven to 180°C (170°C fan forced).
2. Remove the Boscastle pie from packaging and place it on a lined baking tray.
3. For chilled pies, heat in a 170°C (160°C fan forced) oven for 30-35 minutes. 5. 
   Alternatively, pies may be heated in packaging. If frozen, heat for 60-65 minutes. If 
   chilled, heat for 50-55 minutes.

Step 2: Prepare the Pickled Onions

If using store-bought pickled onions:

• Slice them thinly or leave them halved for a chunkier topping.

If making quick pickled onions (optional, 10 minutes):

1. Thinly slice ½ a red onion.

2. Mix in a bowl:

• • ¼ cup vinegar (white, apple cider, or red wine)
  • 1 tsp sugar
  • ½ tsp salt

3. Add onions, stir, and let sit for 10 minutes until bright and softened.

Step 3: Bake the Pie

1. Bake the Boscastle pie according to the pack directions.

Step 4: Add Beetroot Jam

1. Once the pie is cooked, spoon 2–3 tablespoons of beetroot jam over the top.
2. Spread gently so it coats the pastry without tearing it.

Step 5: Finish with Pickled Onions

1. Arrange pickled onions over the beetroot jam, either neatly fanned out or scattered for a rustic look.
2. Sprinkle with herbs and pepper if desired.