Name: Red-wine-infused pies with tomato salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 4 Herbert Adams Slow-Cooked Beef and Shiraz with Cracked Pepper pies (see notes); 500g mixed tomatoes, sliced; 1/2 small red onion, finely sliced; 100g Persian feta, drained; 40.00 ml balsamic dressing

Red-wine-infused pies with tomato salad

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Upgrade your beef pie with a refreshing tomato and onion salad on the side.

Ingredients:

4 Herbert Adams Slow-Cooked Beef and Shiraz with Cracked Pepper pies (see notes)
500g mixed tomatoes, sliced
1/2 small red onion, finely sliced
100g Persian feta, drained
40.00 ml balsamic dressing

Instructions:

Preheat your oven to 210C/190C fan-forced, then bake the pies on a baking tray for 20 minutes until they are beautifully golden and heated through.
On a serving platter, artfully lay out the tomatoes and onions with chunks of feta. Season generously and drizzle with balsamic. Serve the pies on separate plates along with the flavorful tomato salad.

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