Beef and Red Wine Pies

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National Pie Day is celebrated annually on January 23rd and was created simply to celebrate the pie.

It is a day for all to bake or cook their favourite pies. Even more importantly, it is a day set aside for all to enjoy eating pies!

These tasty beef and red wine pies from WYZA received the stamp of approval from the National Heart Foundation of Australia.

Ingredients

  • 2 tsp peanut oil*
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1kg beef chuck steak trimmed of all fat and cubed*
  • 2 tbs plain flour
  • 200g Swiss brown mushrooms, quartered
  • 2 tbs fresh thyme chopped
  • 2 tbs fresh parsley chopped
  • 2 sheets canola puff pastry defrosted
  • 1 tbs reduced fat milk*
  • 375ml red wine
  • 375ml reduced salt beef stock
  • 2 carrots thinly sliced
  • 2 tbs reduced salt tomato paste

Instructions

  1. Preheat the oven to 200°C. You will need 6 x 2 cup capacity ovenproof pie dishes.
  2. Heat the oil in a large pot, add the onion and cook over a medium heat for 5 minutes or until golden. Add the garlic and the beef and cook for 5 minutes until the beef is browned.
  3. Add the flour and tomato paste and cook for a further 2 minutes, stirring constantly. Stir in the red wine and stock and bring to the boil. Add the carrots, mushrooms and chopped thyme. Reduce the heat, cover and simmer for about 1 hour then remove the lid and cook for a further 45 minutes until the beef is tender and the sauce is reduced and thickened. Stir through the parsley, transfer to a bowl and allow the filling to cool completely.
  4. Using the top of a pie dish as a guide, cut 6 circles from the pastry, about 2cm larger than the dish. Spoon the cooled filling into the dishes. Brush the edges of each pastry circle with a little water then cover the dishes (damp side down); pressing the pastry to the side of the dish to seal. Cut a small cross in the top of each pie, insert a sprig of thyme and lightly brush with milk.
  5. Bake for 20-25 minutes or until the pastry is crisp and golden and the filling is hot. Serve the pies with mashed potato and steamed beans.


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