have been asked for this recipe again , so here it is.... beef and aussie shiraz pies 90g butter 2 onions, sliced 4 garlic cloves, crushed 1kg chuck steak, cut into 3cm pieces ¼ cup seasoned flour (see tip) 200g button mushrooms, halved 100g pancetta, chopped 2 cups beef stock 1½ cups shiraz ¼ cup oregano leaves 2 tablespoons Worcestershire sauce 2 sheets frozen shortcrust pastry, quartered 2 sheets frozen puff pastry 1 egg, beaten sauce of choice, to serve Preparation method 1. Melt half butter in a large, heavy-based saucepan on medium heat. Saute onion and garlic for 4-5 minutes, until tender. Transfer to a plate. 2. Toss steak in flour to coat, shaking off excess. Heat remaining butter in same pan. Brown beef, in 3 batches, for 3-4 minutes. 3. Return all beef to pan with onion, mushrooms and pancetta. Cook for 3-5 minutes, until lightly browned. Add stock, shiraz, oregano and sauce. Bring to the boil. Reduce heat to low and simmer gently, stirring occasionally, for 40-45 minutes, until meat is tender and sauce has thickened. Cool slightly. 4. Preheat oven to moderately hot, 190°C . Lightly grease 8 x 1-cup pie dishes. 5. Press a piece of shortcrust pastry into each pie dish, allowing edges to overhang. Spoon filling evenly into dishes. Cut 4 x 14cm rounds from each sheet of puff pastry and cover filling. Press edges together, trim overhang, crimp edges to seal. 6. Cut a small hole in top of each pie for a steam vent. Brush with egg. Arrange on an oven tray. Bake for 25-30 minutes, until crisp and golden. Serve hot with sauce. TOP TIP Seasoned flour is plain flour with added seasonings of your choice. You could try any combination of salt, pepper, dried herbs and powdered mustard yummo ...enjoy!
Posted on: Fri, 08 Aug 2014 07:34:34 +0000
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