Aussie Beef and Red Wine Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious. I use store bought low fat puff pastry for this recipe. Ingredients:
90 g butter |
2 onions, sliced |
4 garlic cloves, crushed |
1 kg chuck steak, cut into 3cm pieces |
1/4 cup seasoned flour |
200 g button mushrooms, halved |
100 g pancetta, chopped |
2 cups beef stock |
1 1/2 cups shiraz wine |
1/4 cup oregano leaves |
2 tablespoons worcestershire sauce |
2 sheets frozen shortcrust pastry, quartered |
2 sheets frozen puff pastry |
1 egg, beaten |
Directions:
1. Melt half butter in a large, heavy-based saucepan on medium heat. Saute onion and garlic for 4-5 minutes, until tender. Transfer to a plate.
2. Toss steak in flour to coat, shaking off excess. Heat remaining butter in same pan. Brown beef, in 3 batches, for 3-4 minutes.
3. Return all beef to pan with onion, mushrooms and pancetta. Cook for 3-5 minutes, until lightly browned. Add stock, shiraz, oregano and sauce. Bring to the boil. Reduce heat to low and simmer gently, stirring occasionally, for 40-45 minutes, until meat is tender and sauce has thickened. Cool slightly.
4. Preheat oven to moderately hot, 190°C . Lightly grease 8 x 1-cup pie dishes.
5. Press a piece of shortcrust pastry into each pie dish, allowing edges to overhang. Spoon filling evenly into dishes. Cut 4 x 14cm rounds from each sheet of puff pastry and cover filling. Press edges together, trim overhang, crimp edges to seal.
6. Cut a small hole in top of each pie for a steam vent. Brush with egg. Arrange on an oven tray. Bake for 25-30 minutes, until crisp and golden.
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