Beef Red Wine Pies Recipe

Name: Beef Red Wine Pies
Prep time: 45 min
Cook time: 36 min
Total time: 81 min
Yield: Serves 1 or more
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced; Butter; 2 lbs beef chuck, cut into 1 inch pieces; Plain Flour; 1 1/2 cups beef stock; Worcestershire Sauce; 1 cup dry red wine; 1 tablespoon tomato paste; Salt, to taste; Freshly ground black pepper, to taste; 1 (14 1/2 ounce) package frozen puff pastry, thawed; 1 egg, lightly beaten; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 bay leaf; Thin slice of red onion (for topping)

Impress your guests with these elegant individual Beef Red Wine Pies! Each pie features a delicate slice of onion pressed into the flaky pastry for a sophisticated touch. Perfect for dinner parties, these pies can be fully assembled ahead of time and baked just before serving. This recipe is easily adaptable for a single, larger pie (adjust cooking time accordingly). Inspired by a 2002 Family Circle magazine recipe, this updated version includes garlic for extra flavor. Get ready to wow your taste buds!

Prep Time 45 mins

Cook Time 36 mins

Calories 1531.1 kcal

Protein 117g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Red Wine Pies

1 large onion, chopped
2 cloves garlic, minced
Butter
2 lbs beef chuck, cut into 1 inch pieces
Plain Flour
1 1/2 cups beef stock
Worcestershire Sauce
1 cup dry red wine
1 tablespoon tomato paste
Salt, to taste
Freshly ground black pepper, to taste
1 (14 1/2 ounce) package frozen puff pastry, thawed
1 egg, lightly beaten
2 tablespoons olive oil
1 teaspoon dried thyme
1 bay leaf
Thin slice of red onion (for topping)

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How to Make Beef Red Wine Pies

Preheat oven to 200°C (180°C fan/Gas Mark 6).
Prepare the beef filling: In a large pan, brown the beef in the olive oil over medium-high heat. Add the chopped onion and garlic, and cook until softened.
Stir in the red wine, beef stock, thyme, and bay leaf. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the liquid has reduced and thickened slightly.
Season generously with salt and pepper to taste. Remove the bay leaf.
Roll out the puff pastry and cut out circles (approximately 12cm diameter for individual pies, or adjust for a larger pie).
Place a spoonful of the beef mixture in the center of each pastry circle.
Top with a thin slice of red onion.
Brush the edges of the pastry with the beaten egg.
Fold the pastry over the filling to form a half-moon shape, crimping the edges to seal.
Place the pies on a baking sheet lined with parchment paper.
Bake for 20-25 minutes for individual pies, or until the pastry is golden brown and the filling is bubbly. For a larger pie, bake for 35-45 minutes, or until cooked through.
Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

29g

Fat

192g

Carbs

24g

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