Beef shiraz pies

Beef shiraz pies

Serving size: Serves 6
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef
Cooking method: bake


INGREDIENTS

750g beef chuck steak, chopped coarsely
2 tablespoons plain flour
1/4 cup (60ml) olive oil
1 medium (150g) brown onion,
chopped finely
1 medium (120g) carrot, chopped finely
2 stalks (300g) celery, trimmed,
chopped finely
2 cloves garlic, crushed
1/2 cup (125ml) dry red wine
1/2 cup (125ml) beef stock
400g can diced tomatoes
2 tablespoons fresh thyme leaves
1 egg, beaten lightly
SOUR CREAM PASTRY
21/4 cups (335g) plain flour
125g cold butter, chopped coarsely
1/2 cup (120g) sour cream
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Oil a six-hole (3/4-cup/180ml) Texas muffin pan.

2. Toss beef in flour, shake away excess. Heat half the oil in a large frying pan; cook beef, in batches, until browned. Transfer beef to 3-litre (12-cup) ovenproof dish.

3. Heat remaining oil in same frying pan; cook onion, carrot, celery and garlic, stirring, until softened. Add wine; bring to the boil. Stir in stock, undrained tomatoes and thyme; bring to the boil. Pour mixture over beef. Simmer, covered, 2 hours. Season to taste; cool.

4. SOUR CREAM PASTRY: Meanwhile, process flour, butter and salt to tasteuntil crumbly. Add sour cream; process until ingredients barely cling together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.

5. Roll two-thirds of the pastry between sheets of baking paper until large enough

to cut six 13cm rounds; press pastry into pan holes. Brush edges with egg. Divide

beef mixture among pastry cases.

6. Cut six 9cm rounds from remaining pastry; place pastry over filling. Press edges firmly to seal; brush tops with egg. Cut a small slit in top of each pie.

7. Bake pies about 30 minutes or until browned. Stand pies for 5 minutes before serving.

Suitable to freeze. Not suitable to microwave.

This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by Dean Wilmot. Styling by Vanessa Austin.

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