Chunky beef, mushroom and red wine pies


Chunky beef, mushroom and red wine pies

Total Time: 25 Mins


  • 1kg diced beef
  • 1/4 cup plain flour
  • 1/4 cup olive oil
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 500g cup mushrooms, sliced
  • 3/4 cup red wine
  • 3 1/2 cups beef stock
  • 2 tablespoons cornflour
  • 1/3 cup frozen peas
  • 1 tablespoon chopped fresh thyme leaves
  • 8 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds
  • salad leaves, to serve


  1. Place beef and flour in a bowl. Toss to coat. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Set aside. Repeat with 1 tablespoon oil and remaining beef mixture.
  2. Heat remaining oil in pan over medium-high heat. Add onion, garlic and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are soft. Return beef to pan. Add wine. Boil for 2 minutes or until liquid is reduced by half. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until beef is tender. Blend cornflour with 2 tablespoons warm water. Add to lamb mixture with peas and thyme. Simmer for 2 minutes or until mixture thickens. Season with pepper. Set aside to cool completely.
  3. Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1/3 cup-capacity, nonstick muffin pans. Using a 9cm pastry cutter, cut 24 rounds from 5 sheets of pastry. Using a 7.5cm cutter, cut 24 rounds from remaining pastry sheets.
  4. Press larger pastry rounds into muffin holes. Add beef mixture. Place smaller pastry rounds over filling, pressing edges together to seal. Using a skewer, pierce a hole in the top of each pie for steam to escape. Brush with egg. Sprinkle with sesame seeds.
  5. Bake for 15 to 20 minutes or until pastry is golden. Stand in pans for 2 minutes. Transfer to a wire rack to cool slightly. Serve with salad leaves.