Aussie Beef and Red Wine Pie
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4-6
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
- 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.
- Toss steak in flour to coat, shaking off excess. Heat remaining butter in same pan. Brown beef, in 3 batches, for 3-4 minutes.
- 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.
- Preheat oven to moderately hot, 190°C . Lightly grease 8 x 1-cup pie dishes.
- 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.
- 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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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.