Beef, Red Wine And Mushroom Pies

Beef, red wine, and mushroom pies are the ultimate comfort food, combining tender chunks of beef, earthy mushrooms, and a rich red wine gravy encased in buttery, flaky pastry. These individual pies are perfect for a cozy dinner or a hearty treat on a chilly day. Packed with robust flavors, they are as satisfying as they are elegant, making them a hit for family meals or special occasions.

Ingredients

For the filling:

• 1 1/2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or portobello)
• 1 tbsp tomato paste
• 1 1/2 cups red wine
• 1 cup beef broth
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1 bay leaf
• 2 tbsp all-purpose flour
• Salt and pepper, to taste

For the pastry:

• 2 sheets puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear the cubes in batches until browned on all sides. Remove and set aside.
2. Cook the aromatics: In the same skillet, add the remaining olive oil, then sauté the onions and garlic until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Build the sauce: Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and stir well to combine. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Add the beef broth, thyme, bay leaf, and the browned beef. Bring to a simmer.
4. Simmer: Reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is tender and the sauce has thickened. Remove the bay leaf and adjust seasoning with salt and pepper. Let the filling cool slightly.
5. Preheat the oven: Heat your oven to 400°F (200°C).
6. Assemble the pies: Roll out the puff pastry and cut into circles or squares large enough to line individual pie dishes. Spoon the cooled beef and mushroom filling into the pastry-lined dishes. Cut additional pastry for the tops, ensuring they are slightly larger than the dish rims.
7. Seal and bake: Place the pastry tops over the filling, crimp the edges to seal, and trim any excess. Brush the tops with beaten egg and cut a small slit in the center to allow steam to escape.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
9. Serve: Let the pies cool slightly before serving. Pair with a fresh green salad or roasted vegetables for a complete meal.