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Chunky beef, mushroom and red wine pies
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Prep Time:
50 minutes
Cook Time:
155 minutes
Total Time:
205 minutes
Elevate classic beef pies with savory mushrooms and rich red wine for an extra special twist.
Ingredients:
  • 1kg diced beef
  • 56.88 gm olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, sliced
  • 185.63 gm red wine
  • 892.50 gm beef stock
  • 20.00 gm cornflour
  • 82.50 ml frozen peas
  • 20.00 ml chopped fresh thyme leaves
  • 8 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 24.00 gm sesame seeds
  • salad leaves, to serve
Instructions:
  • In a bowl, combine beef and flour, toss to coat evenly. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add half the beef and cook for 5 minutes, stirring occasionally until browned. Transfer to a plate and set aside. Repeat with the remaining beef mixture using another tablespoon of oil.
  • In a pan, heat the remaining oil over medium-high heat. Sauté the onion, garlic, and mushrooms for 3 minutes until mushrooms are soft. Add the beef back to the pan along with wine. Boil for 2 minutes until liquid is reduced by half. Pour in the stock and bring to a boil. Reduce heat to low and simmer covered for 2 hours until the beef is tender. Mix cornflour with 2 tablespoons of warm water and stir into the beef mixture along with peas and thyme. Simmer for an additional 2 minutes until the mixture thickens. Season with pepper, then set aside to cool completely.
  • Preheat the oven to 200°C/180°C fan-forced. Grease two 12-hole nonstick muffin pans each with a 1/3 cup capacity. Cut 24 rounds with a 9cm cutter from 5 pastry sheets, then cut another 24 rounds with a 7.5cm cutter from the remaining pastry sheets.
  • Place big pastry rounds into muffin tin. Fill with beef mixture. Top with smaller pastry rounds, sealing edges. Poke steam holes with skewer. Brush with egg wash. Sprinkle sesame seeds on top.
  • Bake until the pastry turns golden brown, then let it rest in the pans for 2 minutes before transferring to a wire rack to cool slightly. Serve alongside fresh salad leaves.

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