Aussie Beef And Red Wine Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 90 g butter
• 2 onions, sliced
• 4 garlic cloves, crushed
• 1 kg chuck steak, cut into 3cm pieces
• 1/4 cup seasoned flour
• 200 g button mushrooms, halved
• 100 g pancetta, chopped
• 2 cups beef stock
• 1 1/2 cups shiraz wine
• 1/4 cup oregano leaves
• 2 tablespoons worcestershire sauce
• 2 sheets frozen shortcrust pastry, quartered
• 2 sheets frozen puff pastry
• 1 egg, beaten

Recipe

• 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.