Dole Filipino Beef & Pineapple Adobo Pie
Recipe Summary
Total Time
4 hrs 30 mins
Ingredients
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1kg Beef chuck, cut into small cubes
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1 Small onion, finely chopped
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6 Cloves garlic, minced
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125ml Soy sauce
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125ml Cider vinegar
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250ml Beef Stock
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2 Ancho chillies, destemmed and seeded
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1 tbsp Brown sugar
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½ tsp Ground black pepper
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1tsp Black peppercorns
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2 Bay leaves
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Cornflour slurry
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2 x 227g tin Dole Tropical Gold Pineapple Slices in juice
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350gms Shortcrust pastry (store-bought or homemade)
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300gms Unsmoked Streaky bacon
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Extra: 1 x 20cm Deep Pie Tin
Steps to Sunshine!
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To cook the Adobo Filling, Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches for colour and flavour through the Maillard reaction. Alternatively, if you’re cooking this on a BBQ, you can smoke your beef chuck for an hour to add some smoky depth. We set our BBQ at 150C/300F and added in a fist sized chunk of oak wood.
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To the pan, add the onions and garlic, and sauté until softened.
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Pour in soy sauce, vinegar, water/broth, and add bay leaves and peppercorns.
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Simmer covered for about 2hrs, or until beef is fork tender.
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Add pineapple chunks and juice. Simmer uncovered for another 15 minutes to reduce the liquid until it’s thick and glossy. Let cool slightly.
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While this is cooking, interlace the bacon in a weave, set on a piece of parchment and place in the refrigerator until needed.
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Roll out pastry, overlap the edge of your pie tin and blind bake for 20 minutes until golden.
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To cook your pie, preheat your oven (or BBQ, cook indirect) to 180°C/356°F.
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Spoon in the cooled beef adobo-pineapple mixture into your baked pie crust.
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Place your Dole Tropical Gold Pineapple slices on top of the pie mix, followed by your bacon weave topping.
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Bake for 25–35 minutes until golden brown and bubbling at the edges. The bacon will shrink away from the crust a little and should reveal the edges of golden pineapple slices.
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Let rest for 10 minutes before slicing.
