Beef and Burgundy Pies

11:29 pm on 27 April 2007


  • 500g lean stewing beef, very thinly diced
  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 1 and a half cups red burgundy (or shiraz)
  • 4 bay leaves
  • 1 and a half cups beef stock
  • 2 cups miniature button mushrooms, cut into quarters
  • 2 tbsp potato flour (from health-food stores)
  • 2 tbsp cold water
  • 3 sheets ready-made puff pastry
  • 1 egg yolk


In a saucepan, seal the beef in batches in some of the oil. Set aside. Add the onion and the garlic to the saucepan with a little more oil and fry until opaque. Return the beef to the saucepan, pour in two-thirds of the wine and add the bay leaves. Simmer to reduce the liquid by one-third, then add the stock. Simmer for one hour.

Preheat the oven to 220°C. Pan-fry the mushrooms for 15 minutes, then add to the beef mixture. Thicken the liquid using the potato flour mixed with the water. Cool the mixture for 15-30 minutes before using.

Cut 20 circles from the pastry, using a 5cm cutter, then line the bases of miniature muffin tins with the pastry. Fill the casings with the beef mixture. Use a pastry cutter to cut out 20 shapes from the pastry, then place these on top, as lids. Glaze the tops with egg yolk and bake the pies for 15-20 minutes, or until golden brown on top. Makes 20 pies.

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