Beef and red wine pies
Photography: Louis Lister and Brett Stevens. Stylists: Yael Grinham and Michelle Noerianto
Beef and red wine pies
INGREDIENTS
1½ cups (225g) plain flour
125g cold butter, chopped
1 egg yolk
1 tablespoon iced water, approximately
1 egg, beaten lightly
beef and red wine filling
1kg chuck steak, diced
plain flour
2 tablespoons olive oil
1 large (200g) brown onion, chopped finely
1 clove garlic, crushed
1 large (180g) carrot, chopped
1 (150g) stick celery, chopped
1 tablespoon tomato paste
2 bay leaves
1 cup (250ml) red wine
1½ cups (375ml) beef stock
2 tablespoons chopped flat-leaf parsley
METHOD
beef and red wine filling: Toss steak in flour, shake away excess. Heat oil in a large heavy-based saucepan, cook steak, in batches, until browned. Remove from pan. Add onion, garlic, carrot and celery to same pan; cook, stirring, until softened. Add tomato paste and bay leaves, cook for a further 2 minutes. Add wine, bring to the boil. Return steak to pan with stock; simmer gently over low heat, covered, for 1 ½ hours. Remove lid, simmer, uncovered, for a further 30 minutes or until tender, stirring occasionally. Season to taste with salt and pepper; stir in parsley.
Process flour and butter until crumbly; add egg yolk and water, pulse until mixture just comes together. Knead pastry gently on a lightly floured surface until smooth. Press flat into a round, wrap in plastic; refrigerate for 30 minutes.
Preheat oven to 200°C (180°C fan-forced). Grease six pie dishes (1¼-cup/300ml capacity); place dishes on oven tray. Divide beef mixture among dishes.
Divide pastry into 6 portions. Roll out each portion on a floured surface until slightly larger than the tops of dishes. Cut thin strips from edge of each pastry portion to line the top edge of the pie dishes. Place remaining pastry rounds on top of dishes; trim edges. Crimp edge of the pastry. Brush top lightly with egg.
Bake for about 25 minutes or until pastry is browned and filling hot.
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