Beef, wine and rosemary pies

The meat pie is an Aussie symbol almost on par with the Kangaroo and the Emu. But if you feel like something slightly more sophisticated than a meat pie from the freezer section, consider making your own. These individual beef, wine and rosemary pies take a little forward planning and effort, but they are absolutely worth it!

Tip: make the filling a day ahead to allow it to cool completely (essential for a crisp pie crust) and let the flavours develop, then complete the recipe from step 5 on the day.


Serves: 4
Preparation time: 2 hours 30 minutes, plus cooling time
Difficulty: moderate


Ingredients

1 kg rump steak, diced
2 tbsp olive oil
1 onion, finely diced
4 rashers streaky bacon, chopped
1 tsp fresh rosemary, finely chopped
3 cups beef stock
1 cup red wine
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 1/2 tbsp cornflour
3 tbsp water
salt and pepper to season
2 sheets puff pastry
2 sheets shortcrust pastry
1 egg beaten


Method

  1. Heat the oil in a heavy based deep frypan over high heat. Cook the diced beef in batches until sealed and set aside.
  2. Using the same pan, reduce the heat to medium and cook the onion and diced bacon, stirring, for 5 minutes or until soft.
  3. Return the meat to the pan and add the tomato paste, beef stock, wine and Worcestershire sauce. Simmer on low, covered, for 1 hour then remove lid and cook for a further 30 minutes.
  4. Blend the cornflour and cold water together to make a smooth paste. Add to the beef mixture and stir for 4 minutes or until the mixture has thickened and returned to a simmer. Add the salt and pepper, then set aside to cool completely.
  5. Preheat oven to 200°C and remove pastry from freezer. When the shortcrust pastry is almost completely thawed, cut two circles of pastry from each sheet to line four greased individual pie tins. Spoon in the pie filling.
  6. Cut four tops from the two sheets of puffed pastry. Brush beaten egg around the edge of the pie base and place tops on pies. Trim the edges of the pastry and press together. Brush remaining egg on the top of each pie and make a cross mark with a sharp knife to let steam escape.
  7. Bake for 30 minutes or until golden and puffy.

Serving suggestion

  • Serve with mashed potato and steamed veg, or enjoy on their own with tomato sauce.

 

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