Beef and red wine pie
Braised beef in red wine fills these mini pies that are a party’s best friend. As I made these for my second Pie day and was baking more than one thing, I wanted these pies to be small. Cupcake or muffin trays make perfect sized pies for a snack.
I often have some tomato passata hanging around so I added a cup when I was cooking the beef filling but it’s totally optional. I do like the slight acidic tang it gives so when I don’t have passata, then I stir through a tablespoon of red wine vinegar through at the end. Don’t worry, the acidity complements the overall red wine flavouring. With mushrooms, beef and red wine, the pies might be small but they’re more intense and filling than you’d expect.
Feeds: 9 people (with two mini pies in each serving)
Start cooking: 5 hours before eating
Beef and red wine party pies
- 800 grams x chuck steak (or any slow cooking cut)
- 1/3 cup x plain flour
- 1 teaspoon x salt
- 1/2 teaspoon x cracked pepper
- 1 tablespoon x butter
- 1 x onion, diced
- 2-4 garlic cloves, whole
- 200 grams x brown mushrooms, roughly chopped
- 500ml x red wine
- 2 x bay leaves
- 6 x thyme sprigs
- 1 x carrot, roughly chopped
- 20 x whole peppercorns, lightly crushed
- 1 cup x tomato passata (optional)
- 1 tablespoon x red wine vinegar (optional)
- 1 egg, beaten (optional)
- Vegetable oil
- 1 batch x savoury pie crust
- 200 grams x puff pastry
- Season the plain flour with salt and pepper. Toss cubed beef in the seasoned flour.
- Heat up a large heavy-bottomed saucepan with a tablespoon of vegetable oil over high heat. Brown the flour dusted beef in three batches. Set aside.
- Turn the heat down to medium. Using the same saucepan, add butter and another tablespoon of vegetable oil. Add the onion and carrot, cooking for 2 minutes until softened.
- Return the beef to the pan, mixing through mushrooms, garlic, bay leaf, thyme, peppercorns, 500ml of red wine and passata if using.
- Simmer on low heat covered for 60 minutes, stirring occasionally. Then uncover and cook for an additional 30 minutes. If getting too dry, add another half cup of wine.
- If you haven’t used passata, stir in a tablespoon of red wine vinegar after 90 minutes. Adjust seasoning if necessary.
- Remove bay leaves and thyme sprigs and then cool filling to room temperature. I usually make the filling the night before.
- Preheat oven to 200C / 400F.
- Line cupcake trays with savoury pie crust pastry and fill with beef filling. Cover with puff pastry lids, pressing the base and top until sealed. Cut a slash on the top. Baste the pie lids with egg wash if desired.
- Bake for 25 minutes until golden brown.
If you’re not keen on making the party sized portions, this will make 2 family pies or 9 full individual serving pies.