Steak and Mushroom Red Wine Pies
short crust pastry
2 tbsp olive oil
500g chuck or blade steak diced small
1 onion chopped
200g button mushrooms diced large
2 tbsp plain flour
250 ml red wine
1 tbsp tomato paste
1 cup beef stock
1 tbsp chopped rosemary
2 tbsp chopped parsley
salt and pepper
1 egg yolk beaten
Preheat oven to 200’C. Lightly spray muffin tin or pie tins. Cut out shortcrust pastry to fit tins, press into base and place in freezer to chill for 10 mins. Bake in oven for 15 mins or until golden.
Heat 1 tbsp of oil in saucepan over high heat. Brown meat in batches, add remaining oil to pan and reduce heat to medium, add vegies and cook for 1 min. Return meat to pan and stir in flour, cook for 1 min and then add wine, tomato paste, stock and rosemary.
Stir and cook for 50 mins – 1 hr or until meat is tender. Season to taste and stir through parsley. Set aside to cool.
Spoon in mixture into tins, Cut out puff pastry for lids and pierce holes into lids, brush with egg wash and bake for 15 mins or until golden brown.