Beef, mushroom and red wine pies recipe
These classic beef pies are given an extra special flavour with the addition of mushrooms and red wine.
2h 35m cook
* 1kg diced beef
* 1/4 cup plain flour
* 1/4 cup olive oil
* 1 brown onion, coarsely chopped
* 2 garlic cloves, crushed
* 500g cup mushrooms, sliced
* 3/4 cup red wine
* 3 1/2 cups Massel beef stock
* 2 tbsp cornflour
* 1/3 cup frozen peas
* 1 tbsp chopped fresh thyme leaves
* 8 sheets frozen ready-rolled puff pastry, partially thawed
* 1 egg, lightly beaten
* 2 tbsp sesame seeds
* salad leaves, to serve
5 Method / Steps
Place beef and flour in a bowl. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Set aside. Repeat with 1 tablespoon of oil and the remaining beef mixture.
Heat the remaining oil in a pan over medium-high heat. Add onion, garlic and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are soft. Return beef to pan. Add wine. Boil for 2 minutes or until the liquid is reduced by half. Add stock. Bring to a boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender. Blend cornflour with 2 tablespoons of warm water. Add to beef mixture with peas and thyme. Simmer for 2 minutes or until the mixture thickens. Season with pepper. Set aside to cool completely.
Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1/3 cup-capacity, nonstick muffin pans. Using a 9cm pastry cutter, cut 24 rounds from 5 sheets of pastry. Using a 7.5cm cutter, cut 24 rounds from the remaining pastry sheets.
Press larger pastry rounds into muffin holes. Add beef mixture. Place smaller pastry rounds over the filling, pressing edges together to seal. Using a skewer, pierce a hole in the top of each pie for steam to escape. Brush with egg. Sprinkle with sesame seeds.
Bake for 15 to 20 minutes or until the pastry is golden. Stand in pans for 2 minutes. Transfer to a wire rack to cool slightly. Serve with salad leaves.
source – cooking365coza