A true Aussie winter classic, these rich, flavour-packed beef pies are encased in our sour cream shortcrust base and topped with crisp, golden puff pastry. Slow cooked with red wine and ‘beefed’ up with stock, you can make them ahead of time to give the kids (and adults) a post-weekend sport treat they’ll beg you to make every week.
Classic Beef Pies
Serves: Makes 6 individual pies
Prep/Cook Time: 45mins prep, 3hrs cook
Skill Level: Intermediate
Ingredients
- 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
- 1 (375g packet) Carême All Butter Puff Pastry, defrosted
- 750g beef chuck steak, cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 tablespoons unsalted butter
- ¾ cup red wine
- 1.5 cups beef stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- Salt & pepper to taste
- 1 tablespoon cornflour
- 1 egg yolk, beaten
- Poppy seeds
- Equipment
- Six 10cm x 3cm individual round metal pie tins
- Large deep frypan with lid or heavy based dutch oven
- Pastry brush
Method
- Coat the beef liberally with salt and cracked pepper.
- Preheat a large frypan over high heat, then add the canola oil and sear the beef in batches until browned thoroughly, removing the pieces from the pan to set aside as you go.
- In the same pan, sauté the onion until soft, then add the garlic, rosemary, and butter. Cook for a few more minutes, or until golden and caramelized.
- Add the wine to the pan, stirring to deglaze the base.
- Add the beef, tomato paste, bay leaves and stock into the pan, and bring it to the boil. Once boiling, reduce the heat to low, cover the pan with the lid and simmer for 2 hours, or until the beef is just tender.
- After 2 hours, remove the lid and cook for another 15-30 minutes until the liquid has slightly reduced and the beef is almost falling apart.
- Add the Worcestershire sauce and season with salt and pepper to taste.
- Scoop a cup of the liquid out of the pan and mix it with the cornflour to make a slurry, then add it back into the pan and stir until thickened.
- Once thickened, remove the pan from the heat and allow the mixture to cool to room temperature, then place it into the fridge until completely cold.
- Preheat oven to 210°C fan-forced (230°C conventional).
- Grease the individual pie tins using canola spray or butter.
- Unroll the shortcrust pastry sheet. Using a small saucepan lid or side plate as a template, cut six 15cm circles. Line each pie tin with a pastry circle, gently pushing the pastry into the base and sides. Trim the edges then place the tins into the freezer to chill for 20 minutes.
- Remove the pastry from the freezer, then place the beef filling into the tins.
- Unroll the puff pastry sheet. Using a side plate as a template, cut six 12cm circles. Place a circle on top of each pie, crimping around the edges with your fingers to seal.
- Brush each pie with egg wash, then top with a sprinkle of poppy seeds.
- Place the pies into the oven and bake for 20 minutes, or until golden. Once golden, reduce the temperature to 190°C fan-forced (210°C conventional) and bake for a further 15 minutes, then remove from the oven. Allow to cool slightly before removing the pies from the tins. Serve hot with your favourite sauce, or eat them plain – they’re absolutely delicious!
TIPS
Any leftover filling can be frozen in portions and used later.
This recipe was created by Anything but Humble, who use Carême to make the most divine, delicious pies! For more inspiration, check out their pies here:
Website: www.anythingbuthumble.com.au
Instagram: @anythingbuthumble
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