Chunky Beef and Red Wine Pies
These rich and hearty individual pies packed with tender beef, caramelised onions, and a luscious red wine gravy.
How long will it take?
3 hours
What’s the serving size?
Serves 4
What do I need?
- 800 g diced beef
- 2 tbsp plain flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 brown onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 250 mL dry red wine
- 400 mL beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme leaves
- 1 tsp rosemary, chopped
- 1 tbsp cornflour, optional for thickening.
For the pastry
- 2 sheets ready-rolled shortcrust pastry
- 2 sheets ready-rolled puff pastry
- 1 egg, lightly beaten
How do I make it?
- Prepare pie filling by combining beef in a bowl with plain flour, salt, and pepper. Toss to coat the beef.
- Heat 1 tbsp oil in a large frying pan over medium heat. Brown the beef in batches, then set aside.
- Add remaining 1 tbsp oil to the pan and toss in onions. Cook until soft, about 10 minutes, then add garlic and tomato paste and cook for a further 1 minute.
- Return beef to the pan and pour in red wine. Simmer for 5 minutes, then stir in beef stock, Worcestershire sauce, thyme, and rosemary. Cover with a lid, reduce heat to low and simmer for 2 hours, stirring occasionally.
- If the sauce is not thick enough, mix 1 tbsp cornflour with 2 tbsp water to make a slurry. Pour slurry into pan and simmer for an additional 5 minutes to allow the sauce to thicken.
- Remove from heat and set aside to cool completely before assembling pies.
- Preheat oven to 200C.
- Grease 4 individual pie tins.
- Cut rounds from the shortcrust pastry to fit the base and sides of the pie tins. Spoon cooled mixture into the pastry shell. Cut puff pastry rounds to form lids. Place on top of the pie and press edges to seal.
- Brush pies with beaten egg and bake in oven for 30 minutes, or until the pastry is golden and puffed.
- Remove from oven and set aside for 5 minutes to rest then remove from the pie tins and serve.
