Beef and red wine pies with puff pastry
Beef and Red Wine Pies with Puff Pastry are a comforting dish featuring tender beef simmered in red wine and aromatic vegetables, encased in flaky pastry. Perfect for a cosy evening, this hearty recipe is both satisfying and full of rich flavors.
Cook time 60 min
Prep time 25 min
Ingredients:
2 lb beef1/4 cup all-purpose white wheat flour
1/4 cup olive oil
1 onion
2 garlic cloves
1/2 cup red wine
2 cans canned tomatoes
1/2 cup fresh parsley
1 sheet puff pastry
1 egg
Indulge in the rich flavors of Beef and Red Wine Pies with Puff Pastry, a perfect comfort food for a cozy evening. This recipe combines tender beef with aromatic vegetables and a robust red wine sauce, all encased in a flaky puff pastry. Whether you're hosting a dinner party or just craving a hearty meal, these pies are sure to impress.
Instructions:
- Toss the diced beef in the flour until lightly coated.
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the floured beef to the pot in batches, making sure not to overcrowd, and sear until browned on all sides.
- Once browned, remove the beef and set it aside.
- In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it reduce slightly, about 2 minutes.
- Add the crushed canned tomatoes and the browned beef back into the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Stir in the chopped fresh parsley. Allow the filling to cool slightly.
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface.
- Cut the pastry into circles or squares to fit the tops of your pie dishes or ramekins.
- Spoon the beef and red wine filling into individual pie dishes or a large pie dish.
- Place the pastry over the top of the filling, pressing the edges to seal. Trim any excess pastry.
- Brush the beaten egg over the pastry top to give it a golden finish.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is puffed and golden brown.
- Allow the pies to cool slightly before serving. Enjoy your flavorful beef and red wine pies with a side salad or your favorite vegetables.
And there you have it—delicious Beef and Red Wine Pies with Puff Pastry. The combination of tender beef, savory sauce, and buttery puff pastry creates a dish that's both comforting and gourmet. Serve hot and enjoy the compliments from your delighted guests!
Beef and red wine pies with puff pastry FAQ:
Bake the pies in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the pastry is puffed and golden brown.
You can use individual pie dishes or ramekins for personal portions. If you prefer a large pie, a 9-inch pie dish works well.
Yes, you can substitute red wine with beef broth or grape juice for a non-alcoholic option, although it may alter the flavor slightly.
The beef is done when it is tender and the sauce has thickened after simmering for 1-1.5 hours. It should easily break apart with a fork.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Cooking Tips:
- For best results, use a good quality red wine that you would enjoy drinking.
- You can make the beef filling a day ahead and refrigerate it, allowing the flavors to meld together even more.
- Ensure the puff pastry is cold when you work with it to achieve the best flaky texture.
- Brush the puff pastry with a beaten egg for a golden, glossy finish.
- Let the pies cool slightly before serving; this helps to set the filling and makes them easier to eat.
Nutrition Facts
4 ServingsCalories 1140kcal
Protein 80g
Carbohydrates 45g
Fiber 6g
Sugar 8g
Fat 80g
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