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Pepper Beef & Shiraz Pie
500g Diced Beef
1 large brown sliced Onion
Rosemary/Tyme
Roasted Garlic
Fresh cracked black Pepper (a good amount or to taste)
Salt (to taste)
375mL Felsberg ‘Bell Tower’ Shiraz (or red wine of choice)
Beef stock
Gravy powder
Puff Pastry
Method:
Brown off onions and beef with rosemary, tyme, garlic and pepper in a pot until beef is sealed. Deglaze pot with beef stock. Mix shiraz & gravy powder, add to beef mix. Simmer on low heat until meat is tender (approx 45 minutes).
Prepare shells/lids with puff pastry as for any other pies.
Fill shells with beef mixture, seal with lid. Brush with egg wash and bake for approximately 30 minutes at 180C until pastry is crisp and golden.
Makes 5 pies
Warm Winter Salad
Sliced Spanish Onion, Mushrooms and Shallots
Diced roast Pumpkin
Been sprouts
Rocket
Fetta
Caramalised balsamic vinegar
Method:
Pan fry onion and mushrooms until golden. Add pumpkin, shallots, sprouts and warm through. Remove from heat. Add rocket and mix through. Add to plate, crumble Fetta over and dress with vinegar.
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