There is nothing better than a homely pie and a glass of red when the weather is cold. These wine-braised-beef pies are on our menu for Sunday lunch!
SERVES 2 // COOKING TIME 210 min
2 tbsp flour
½ tsp sea salt
350g beef, cubed
2 tbsp olive oil
3 shallots, peeled and halved
2 large carrots, peeled and cut into 2 cm pieces
1 stalk celery, sliced into 2 cm pieces
125g exotic mushrooms, halved
2 cloves garlic, peeled and crushed
275 ml vegetable stock
400 ml dry red wine
2 bay leaves
3 sprigs thyme
2 sprigs rosemary
2 cloves, tied in muslin
1 sheet puff pastry
1 egg, beaten
1. Mix together the flour and salt. Dust the beef, shaking off any excess flour.
2. Heat 1 tbsp oil in a large pot and brown the meat. Remove and set aside.
3. Heat the remaining tablespoon of oil in the same pot and fry the shallots, carrots and celery for 2 minutes. Add the mushrooms and garlic and fry for 1 minute.
4. Add the meat and stock and cook until the liquid is reduced by half.
5. Add the wine, bay leaves, thyme, rosemary and cloves. Leave to simmer, covered, for 2 hours, or until the meat is tender and pulls apart easily.
6. Preheat oven to 200°C.
7. Remove the cloves, increase the heat, uncover and reduce the sauce for about 20 minutes.
8. Fill two 10 cm round pie dishes with filling. Cut two 13 cm circles out of the pastry. Cover the pies with the pastry, pressing down the edges tightly. Cut out heart shapes from the remaining puff pastry and place them on top of the pies.
9. Brush the pies with the egg and bake for 25 minutes, or until the pastry is golden and crispy. Serve immediately.