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Beef, red wine and mushroom pies
Beef, red wine and mushroom pies
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Impress your family with this iconic Australian dish.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 36.40 gm olive oil
  • 4 rashers rindless bacon, chopped
  • 6 eschalots, finely chopped
  • 1 flat mushroom, chopped
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 127.50 gm beef stock
  • 138.75 gm tomato paste
  • 81.68 gm red wine
  • 2 tsp rosemary, chopped
  • 2 sheets frozen puff pastry, thawed
  • Milk, for glazing
  • Tomato sauce, to serve
  • Salad, to serve
Instructions:
  • Preheat your oven to a toasty 200°C and lightly grease 4 individual 9.5cm deep pie dishes.
  • Cut 2 x 18cm circles from each sheet of shortcrust. Gently place into prepared dishes, letting the pastry hang over the edge. Refrigerate for 10 minutes.
  • Prepare the pastry cases by lining them with baking paper and fill with dried beans, rice, or pasta. Bake blind for 10 minutes. Remove the paper and filling, then bake for an additional 2-3 minutes.
  • Heat oil in a large frying pan over high heat. Saute bacon, eschalots, mushroom, and garlic until tender, about 4-5 minutes. Add mince and cook until browned, breaking up lumps with the back of a spoon, about 4-5 minutes.
  • Combine the stock, tomato paste, wine, and rosemary in a blender. Cook over low heat for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste. Allow to cool slightly before serving.
  • Spoon the mixture into the pastry shells, then cut 2 circles that are 12 cm in diameter from each remaining pastry sheet. Brush the edges with milk, place the pastry over the filling, press the edges to seal, cut a small air vent with a sharp knife, and brush with milk.
  • Bake until golden brown (20-25 minutes). Serve with tomato sauce and a side salad.

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