Culinary : 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 clove 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

* 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.
* Sprinkle in flour, stir well then add mustard, tomato paste, red wine and beef stock.
* 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.
* Top each one with puff pastry, brush with beaten egg yolk.
* 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.