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Beef in red wine pie

  • Makes 6
Beef in red wine pie

Handsomely prepared homemade pies warm and nourish the soul. The fillings have been made in advance and have had time to mature in flavour. The pastry more buttery, shorter and golden then any shop bought equivalent. Pies, due to the work involved, are made with love and deserve to be enjoyed in deserving company.


  • 500 grams cross-cut blade steak
  • 2 tablespoons seasoned flour
  • 1 onion, peeled and diced
  • 1 teaspoon minced garlic
  • 2 rashers bacon, finely chopped
  • 2 tablespoons tomato paste
  • ¾ cup red wine
  • ¾ cup beef stock
  • 1-2 tablespoons freshly chopped thyme
  • 250 grams button mushrooms, halved

Shortcrust pastry

  • 3 cups flour
  • 1 teaspoon salt
  • 300 grams chilled butter, diced
  • 8-9 tablespoons ice cold water


  1. Cut the beef into 2cm dice and toss in the seasoned flour.
  2. Heat a good ash of oil in a frying pan and quickly brown the beef over a high heat to brown evenly. This will add colour and flavour to your beef pie. Set aside.
  3. Add the onion, garlic and bacon to the pan with a little extra oil if required and cook until the bacon has coloured and the onion is beginning to soften.
  4. Stir in the tomato paste and cook stirring for 1-2 minutes until the tomato paste begins to brown a little. Add the red wine and set aside and stir to remove all the sediment from the pan. Add the beef stock and return the beef to the pan and stir well. Transfer to a casserole and add the mushrooms, thyme and season with pepper.
  5. Cook in a 160ºC for 1 hour or until the meat is tender. Cool and then refrigerate until required to make pies.

To make pies

  1. Roll the shortcrust pastry out to about 3mm thickness. Cut out pastry oval shapes 3cm larger than the oven pie tins. Press the pastry into the pie tin, allowing the excess to overhang. Fill each pie tin with sufficient meat filling to be level with the top of the pie tins. Gather the excess pastry together in folds and bring into the centre. If possible, refrigeratore for 1 hour. Brush with beaten egg to glaze. Bake at 190ºC for 30-35 minutes or until the pastry is golden and the filling hot.

Shortcrust pastry

  1. Put the flour, salt and butter into a food processor and process until the mixture resembles crumbs. With the machine running, add in sufficient water to make small moist balls of dough. Turn out and bring together. Knead lightly on a lightly floured board before using.

Cooks Tips

- The filling can be frozen and used when required. - You can use bought pre-rolled shortcrust pastry or light shortcrust pastry sheets if wished, you will need 5 sheets for 6 pies.

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