Name: Aussie beef and shiraz pies
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 90 gram butter; 2 onions, sliced; 1 clove garlic, crushed; 1 kilogram chuck steak, cut into 3cm pieces; 1/4 cup flour, seasoned; 200 gram button mushrooms, halved; 200 gram pancetta, chopped; 2 cup beef stock; 1 1/2 cup shiraz; 1/4 cup oregano leaves; 2 tablespoon worcestershire sauce; 2 sheets frozen shortcrust pastry, quartered; 2 sheets frozen puff pastry; 1 egg, beaten; sauce of choice, to serve

Aussie beef and shiraz pies

An Australian icon, the humble Aussie pie is given a re-vamp worthy to serve to family and friends. A hot, tasty beef, shiraz and mushroom filling is encased in a flakey, golden pastry that will delight dinner guests.

Skip to Recipe

Makes 8 Item

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

90 gram butter

2 onions, sliced

1 clove garlic, crushed

1 kilogram chuck steak, cut into 3cm pieces

1/4 cup flour, seasoned

200 gram button mushrooms, halved

200 gram pancetta, chopped

2 cup beef stock

1 1/2 cup shiraz

1/4 cup oregano leaves

2 tablespoon worcestershire sauce

2 sheets frozen shortcrust pastry, quartered

2 sheets frozen puff pastry

1 egg, beaten

sauce of choice, to serve

Method

1.Melt half of butter in a large, heavy-based saucepan on medium heat. Saute onion and garlic 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, 40-45 minutes, until meat is tender and sauce has thickened. Cool slightly.

4.Preheat oven to moderately hot, 190°C (170°C fan-forced). 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 25-30 minutes, until crisp and golden. Serve hot with sauce.

Seasoned flour is plain flour with added seasonings of your choice. You could try any combination of salt, pepper, dried herbs and powdered mustard.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000