21 November 2011

Pie Love...

We received Seasons by Donna Hay as a wedding gift so what better than a recipe out of that book to celebrate dinner at home for our first wedding anniversary.   We were cracking open a fine bottle of red so I thought the beef, onion and red wine pie looked perfect and it turned out great!  (except for maybe buying sweet shortcrust pastry by accident oops! - I really need to perfect my French before buying french only labelled produce from Carrefour next time)

Donna Hay's Beef, Onion and Red Wine Pie
  • 2 tbsp olive oil
  • 1kg beef chuck steak, chopped
  • 1 onion, peeled and cut into wedges
  • 1 clove garlic, crushed
  • 1 1/2 cups beef stock
  • 1 1/2 cups water
  • 1/4 up red wine
  • 1 bay leaf
  • 1 tbsp thyme leaves
  • 2 tbsp cornflour (cornstarch)
  • 1/4 cup water, extra
  • 1 x 200g sheet store-bought shortcrust pastry, thawed
  • 1 x 375g block store-bought puff pastry, thawed
  • 1 egg, lightly beaten
Heat a large saucepan.  Add the oil and beef and cook in batches for 3-4 minutes or until browned.
Add the onion and cook for 2-3 minutes. Add the garlic and cook for 1 minute.
Add the stock, water, wine, bay leaf and thyme. 
Bring to a simmer and cooker for 1 1/2 hours or until the beef is tender.  Season with salt and pepper to taste.
Combine the cornflour and extra water, add to the beef mixture and cook, stirring for 4-5 minutes or until thickened. 
Set aside to cool completely.  Preheat the oven to 200 deg celcius.
Line a 22cm pie dish with the shortcrust pastry. Spoon the beef mixture into the dish.
Place puff pastry on top of the pie, press the edges of the pastry together and trim.
Brush the top of the pie with the egg and make a slit in the top.
Bake for 30-40 minutes or until the top is golden. Serves 4.

The book celebrates seasonal cooking and is gorgeous with beautiful photography and food styling.  Donna Hay's recipes are always so simple and hassle free too.  The book's been out for a while now and I definitely recommend picking up a copy for your bookshelf. 



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