Beef, red wine and mushroom pies
Beef chuck steak, raw
440 g, fat trimmed, cut into 2 cm pieces (buy 500g)
½ tsp, (smoked)
1 large, thinly sliced
1 clove(s), crushed
250 g, (button), quartered
125 ml, dry
2 g, 1 sprig
Reduced-fat puff pastry
2 x 3 second spray(s)
- Toss beef in combined flour and paprika to coat. Heat 3 teaspoons of olive oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned, then transfer to a plate.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 3–5 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 2–3 minutes or until softened. Add paste, wine and stock and bring to the boil. Return beef to pan, add fresh rosemary, reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for a further 20 minutes or until beef is tender and sauce is thickened slightly. Cool for 10 minutes, then season with salt and freshly ground black pepper.
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes. Spoon beef mix into prepared dishes. Cut pastry into 4 squares. Top each dish with pastry and trim edges. Press edges to seal, cut 2 slits in pastry tops, then bake for 12–15 minutes or until pastry is puffed and golden. Serve.