Beef, Red Wine And Mushroom Pies - cooking recipe

Ingredients

2 sheets frozen pie dough, thawed
2 tbsp olive oil
4 slices bacon, chopped
6 None shallots, finely chopped
1 None portobello mushroom, chopped
2 cloves garlic, minced
18 oz ground beef
1/2 cup beef stock
1/2 cup tomato paste
1/3 cup red wine
2 tsp chopped fresh rosemary leaves
2 sheets frozen puff pastry, thawed
None None milk, for glazing
None None tomato sauce and salad, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease 4 (3 3/4 inch) deep pie dishes.
Cut 2 (7 inch) circles from each sheet of pie dough. Use to line prepared dishes, extending pastry over edge. Chill for 10 mins.
Line pie shells with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and filling and bake for another 2-3 mins.
Meanwhile, heat oil in a large frying pan over high heat. Saute bacon, shallots, mushroom and garlic for 4-5 mins, until tender. Add ground beef and cook for 4-5 mins, until browned, breaking up any lumps with the back of a spoon. Add stock, tomato paste, red wine and rosemary. Simmer for 5-10 mins, until thickened. Season to taste then let cool slightly. Distribute between pie shells.
Cut 2 (5 inch) circles from each sheet of puff pastry. Brush edges with milk then place pastry over filling, pressing edges to seal. With a sharp knife, cut a small air vent in lids. Brush tops with milk and bake for 20-25 mins, until golden brown.
Serve pies with tomato sauce and salad.