Homemade Beef And Red Wine Pie Recipe
June 19th 2010 06:06
Ingredients
500g (1lb 2oz) Pie pastry
450g (1lb) Braised beef Cheeks
110g (3oz) Braised vegetables from beef cheeks
280ml (½ pint) Stock from beef cheeks
90ml (3fl oz) Red Wine
2 tblspn Gravy powder
Roll the pastry into a thin (½cm/¼in) sheet and cut a circle about 6cm (2in) wider than the diameter of the pie tin.
Press the pastry down into the corners of the tin and around the edges.
Trim any excess pastry from the rim, allowing a ½cm(¼in) overlap to allow for shrinkage.
Prick the base of the pie shells with a fork to permit any trapped air to escape during baking.
Allow the pie shells to rest in the fridge for half an hour to minimize shrinking.
Cut the meat into 1cm (½ in) cubes and the vegetables into ½cm(¼ in) cubes.
Boil the stock until the volume is reduced by half.
Add the red wine and the gravy powder dissolved in a little cold water.
Simmer until thickened while stirring.
Add the red wine sauce to the meat and veggies.
Parbake the pie shells at 185°c (365°f) for ten minutes, rotating the tray once partway through.
Roll out and cut the remaining pastry in to circles the diameter of the pie tins.
Fill the pie shells brimful with the filling
Place the tops on the pies and crimp the edges with a fork.
Return to the oven and bake the pies for a further ten minutes until golden brown.
Serve hot with split pea puree and a glass of shiraz.
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Comment by Jason King
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