There is nothing like winter that screams comfort food. Perhaps it’s because Perth’s winter isn’t that harsh. Or maybe I have just grown to appreciate the sound of rain. I certainly prefer cold than hot weather.
The sound of the rain, warmness from a hot chocolate drinks reminds me how simple things in life can bring warmth to the heart.
I really like making pies at home. I’m a texture girl-crispy pastry and hot filling on the inside just hit a good spot in me. This time round, I decided to stew some beef, red wine and onion to make a hearty filling. Oh who could have thought the blend of red wine, beef and onion could make such magic?
I stewed the filling slowly, cooling it down completely before using my ancient pie maker. My pie maker toaster was handed to me when someone I knew left the country. Goodness know how old it is, my guess would be at least 8 to 10 years.
Age does not matter when it comes to wine.. ..and a good pie maker!
Red Wine Beef Onion Pies (Makes around 10)
5 sheets of puff pastry
1 red onion diced
1 tablespoon of butter
1 tablespoon of flour
1/2 cup of red wine
1/2 cup of beef stock
2-3 tablespoon of Worcestershire sauce
1 cup of sliced mushrooms
400 grams of beef chunks
Melt butter/margarine into a pot. Cook onions till very soft. Brown beef. Sprinkle flour over it. Add both red wine and stock into the mixture. Stir to combine. Add Worcestershire sauce. Simmer for around 15 minutes or so. Check, adding liquid if needed. Continue to stew for around 1 hr more, adding mushrooms at the 30 mins mark.
Once filling is done. Taste and season. Cool.
Cut pastry into size. Line pastry onto pie maker. Spoon mixture, pop the pastry top on and cook. Serve with a side salad.
If you do not have a pie maker, try using muffin tins. Preheat Oven to 200C. Bake pies for 15-20 minutes.