A Modern Take on a Classic: Beef & Shiraz Pie with 'Hot Headed' Sauce

 INGREDIENTS

90g butter
2 onions, sliced
4 garlic cloves, crushed
1kg chuck steak, cut into 3cm pieces
1/4 cup flour
200g button mushrooms, diced
100g pancetta, chopped
2 cups beef stock
1½cup ‘The Rascal’ Shiraz
1/4 cup oregano leaves
2 tablespoons Worcestershire sauce
2 sheets frozen shortcrust pastry, quartered
2 sheets frozen puff pastry
1 egg, beaten
3 tablespoons tomato sauce
2 tablespoons ‘Hugh’s Hot Headed’ Tomato Chutney
 

METHOD

Melt half butter in a large saucepan on medium heat. Saute onion and garlic until tender. Transfer to a plate.
Toss steak in flour to coat, shaking off excess. Heat remaining butter in same pan. Brown beef, in 3 batches, for 3-4 minutes.
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.
Preheat oven to moderately hot, 190°C . Lightly grease 8 x 1-cup pie dishes.
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.
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 a mixture of ‘Hugh’s Hot Headed’ and tomato sauce and a glass of ‘The Rascal’ Shiraz
 


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