INGREDIENTS
1/2 cup (75g) plain flour
1/2 tsp salt
1/2 tsp ground white pepper
1/4 tsp dried oregano
1.2kg gravy or shin beef, cut into 3cm cubes
1/4 cup (60ml) vegetable oil
1 brown onion, chopped
2 garlic cloves, chopped
2 tbsp tomato paste
250g button mushrooms, sliced
1 bay leaf
1 cup (250ml) red wine
1 cup (250ml) beef stock
3 sheets puff pastry
1 egg, lightly beaten
METHOD
1. Combine the flour, salt, pepper and oregano in a bowl and toss the meat through. Heat 1 tablespoon of the oil in a chef’s pan over high heat. Shake the excess flour from the meat and brown the meat in three batches, reheating the pan with a little more oil between batches. Set aside.
2. Reduce the heat to medium and add the last tablespoon of oil. Sauté the onion and garlic until soft but not brown. Add the tomato paste and stir for a further minute. Return the meat to the pan, then add the mushrooms. Pour in the red wine followed by the beef stock, stirring and scraping the bottom of the pan. Add the bay leaf. Cover and bring to a simmer, then cook over low heat for 2 hours, or until the meat is very tender. If the sauce needs to thicken, cook with the lid off for the last 30 minutes.
3. Pre-heat the oven to 200°C. Ladle the beef into six individual pie dishes or ramekins. Don’t allow the mixture to be too wet – leave some gravy behind in the pot if you like and keep for another meal.
4. Cut rounds from the pastry to fit your pie dishes, allowing a little to hang over the edge. Place the pastry over each pie dish and press around the rim. Cut off any excess pastry. Poke a few holes in the top with a sharp knife and brush with the egg. Bake for 25 minutes or until puffed and golden.
Recipe extracted from Classic by Julie Goodwin (RRP $39.99). Available from bookstores and online retailers.
BEST WINE MATCH FOR BEEF AND RED WINE PIES
A rich, hearty red from most varieties will work a treat here. Your choice, the older the better!