Beef and red wine pies
Lean beef mince and mushrooms cooked in red wine and topped with flaky pastry.
Serves:	4
Preparation Time:	10 minutes
Cooking Time:	30 minutes

Ingredients
700g lean beef mince
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
250g field mushrooms, sliced
250g button mushrooms, quartered
1 tbsp flour
2 tbsp dijon mustard
2 tbsp tomato paste
1 cup red wine
1 cup beef stock
2 tbsp fresh thyme leaves
4 sheets butter puff pastry
1 egg yolk

 

Method
1. In a heavy-based saucepan, heat oil. Add onion and garlic, cook for 2 minutes. Add sliced mushrooms, saute until browned. Add mince and cook until well browned.
2. Sprinkle in flour, stir well then add mustard, tomato paste, red wine and beef stock.
3. Reduce heat and cook for 20 minutes until thick. Add thyme leaves and divide mixture between four 1 1/2 cup capacity oven-proof dishes.
4. Top each one with puff pastry, brush with beaten egg yolk.
5. Place in a preheated oven of 200C for 10 minutes until pastry is golden.

 

Tip: For a more sophisticated pie, substitute shin beef for mince and cook until tender, approximately 90 minutes, before assembling pies.

Serving Suggestion: Serve with green steamed vegetables.

 

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