The West

Braised beef pied with red wine and kale
Picture: Megan Powell

Makes 6 small pies

2 tbsp olive oil

3 garlic cloves, finely chopped

2 onions, chopped

flour to dust meat

1kg chuck steak, diced

1 tsp ground cinnamon

1/2 tsp cracked pepper

pinch sea salt

2x 400g cans diced tomatoes

2 cups good-quality red wine

2 tbsp tomato sauce

1 tsp sugar

3 big field mushrooms, chopped

2 cups kale leaves, chopped

3 sheets puff pastry

1 egg

Heat the oil in a big saucepan. Add the garlic and onion. Cook for a few minutes until soft. Dust the diced steak in flour and add to the pot with cinnamon and seasoning, combining well. Brown meat slightly. Then add tomatoes, red wine, tomato sauce and sugar. Bring to the boil then simmer for 2 hours. Finally, add the mushrooms and kale and cook for another 30 minutes. Sauce should be syrupy. Place meat mixture into six pie dishes - about 1 1/2 cups each. Brush edges with water. Cut a strip of pastry to line the edges. Brush with water. Then cut a piece of pastry to fit over pie dish. Pinch edges. Decorate with leftover pastry. Prick tops and brush with egg, lightly beaten with a little water. Cook at 200C for about 20 minutes until puffed and golden.

The West Australian

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