Steak and Mushroom Pasties
Steak and Mushroom Pasties

Ingredients

Method

  • 1 tbsp oil
  • 200g beef steak, cut into chunks
  • 6 sliced mushrooms
  • 1 tbsp tomato purée
  • Small glass of red wine
  • 200ml beef stock
  • 1 tbsp cornflour
  • 500g ready-rolled puff pastry
  • Flour for dusting
  • 1 egg, beaten
  • Chuck the beef into a hot pan with the oil, and brown all over for 3 mins. Tip in the mushrooms, cook for 2 mins more, then stir in the wine and tomato purée and simmer for a minute or two. Add the stock, the cornflour, and some seasoning, and simmer for 3 mins. Leave to chill for 2 hours.
  • Roll out the pastry to about 1 cm thick, then cut out 8 12x15cm rectangles. Put 4 pastry rectangles onto a baking sheet, and spoon equal amounts of the beef mix into the middle of each. Brush the borders of the pastry with egg, and drape over another rectangle of pastry. Seal the edges, crimp with a fork, and brush the top of the pastry with egg. Bake for 35 mins at 210C, or until puffed and golden. Serve immediately!
50 mins
4 serving
This recipe pairs perfectly with the Picardy Merlot Blend 2017 from Pemberton, Australia.

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