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Burgundy Beef Pie

Makes 8


  • The Pastry -
  • 400g plain flour
  • cayenne pepper
  • 250g cold Australian butter, cubed
  • 2 egg yolks
  • 2-3 tablespoons lemon juice
  • Australian milk, for brushing
  • Meat Filling -
  • 100g Australian ghee
  • 2 onions, chopped
  • 1 kg lean rump steak or topside, cut into 1cm cubes
  • 1/3 cup plain flour
  • 2 cups red burgundy
  • 2 tablespoons tomato paste
  • 3 beef stock cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon mixed herbs
  • 125g Australian mozzarella cheese, grated
Download Recipe (PDF)


  1. For the pastry, sift flour and a shake of cayenne pepper into a bowl. Rub in butter until mixture resembles breadcrumbs. Blend egg yolks with lemon juice and stir into flour to form dough. Knead very lightly, do not over work. Rest for 30 minutes in the refrigerator. Roll out on a floured board to 5mm thickness. Cut out 8 circles to line individual 10cm pie tins and another 8 circles slightly smaller for lids. Spoon filling into pie shells then cover with pastry lids. Press edges together with a fork and brush top with milk. Bake at 180oC for 30 minutes until pastry has turned golden brown. Cool for 5 minutes before removing from tins.
  2. For the filling, melt ghee in a frying pan and cook onion for 3-4 minutes. Add meat and cook until browned. Stir in flour and cook for another 2 minutes. Add remaining ingredients stirring until mixture boils and thickens. Reduce heat to a simmer and cook for 30 minutes stirring occasionally. Cool slightly before spooning into pastry shells.

Nutritional Information

Nutrients per serve:
Energy (kj) 7252
Protein (g) 105
Fat, Total (g) 99
Carbohydrates (g) 85
Sodium (mg) 0
Calcium (mg) 352
Iron (mg) 0


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