Ingredients 2 sheets of puff pastry
500g chuck steak, cut into small pieces
10-15 medium mushroom cups
2 small onions
1 tsb crushed garlic
1 tsp chilli flakes
1 tsp parsely flakes
1 tbs tomato paste
2 beef stock cubes
1 cup of water
1.5 cups of red wine
Flour to coat the meat with
Milk to glaze
Salt & pepper
In a saucepan, saute the onions in the butter.
When the onions are soft, add the garlic, parsely, chilli and mushrooms.
Put the pieces of steak into a bag with some flour.
Shake the bag until all the pieces are lightly coated.
Add the meat to the saucepan and brown the pieces, this will sear the meat and seal the juices.
To the pan, add the stock and wine.
Season with salt and pepper and allow to simmer.
Simmer for about 30mins until the sauce has reduced and thickened.
Preheat the oven to 180-200 degrees.
Line a greased pie dish with one sheet of pastry.
Place some greased baking paper on top of the pastry and scatter some rice or baking weights to keep the pastry from bubbling.
Blind bake for 15 minutes or until it is partially cooked
Take the dish out of oven and remove the paper and weights.
Fill the shell with the beef and burgundy filling and place the other pastry sheet on top.
Using a fork, press down the edges of the pastry so the pie is sealed.
Brush the lid with some milk or whisked egg and cook until golden brown.
Remove from the oven and serve with mashed potatoes and vegetables.