Sour-cream pastry is lighter in texture but richer in flavor than basic shortcrust pastry. It is extremely easy to handle and may be used for both savory and sweet pies. We use shiraz for this recipe, but you can use any red wine you like.

Serves 6


  • 1 1/2 pounds beef chuck steak, chopped coarsely
  • 2 Tbsp. plain (all-purpose) flour
  • 1/4 cup olive oil
  • 1 medium, yellow onion, chopped finely
  • 1 medium carrot, chopped finely
  • 2 stalks celery, trimmed, chopped finely
  • 2 cloves garlic, crushed
  • 1/2 cup dry red wine
  • 1/2 cup beef stock
  • 13 ounces canned, diced tomatoes
  • 2 Tbsp. fresh thyme leaves
  • 1 egg, beaten lightly

    For the Sour-Cream Pastry:
  • 2 1/4 cups plain (all-purpose) flour
  • 4 ounces cold butter, chopped coarsely
  • 1/2 cup sour cream


    Toss beef in flour, shake away excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer beef to 12-cup ovenproof dish.

    Heat remaining oil in same pan; cook onion, carrot, celery and garlic, stirring, until softened. Add wine; bring to a boil. Stir in stock, undrained tomatoes and thyme; bring to a boil. Pour over beef. Cook covered for 2 hours. Season to taste; cool.

    Meanwhile, make sour-cream pastry. Process flour and butter until crumbly. Add sour cream; process until ingredients barely cling together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.

    Preheat oven to 350° F. Oil a 6-hole (3/4-cup) Texas muffin pan.

    Roll 2/3 of the pastry between sheets of parchment paper until large enough to cut six 5-inch rounds; press pastry into pan holes. Brush edges with egg. Divide beef mixture among pastry cases.

    Cut six 3 1/2-inch rounds from remaining pastry; place pastry over filling. Press edges firmly to seal; brush tops with egg. Cut a small slit in top of each pie.

    Bake pies about 30 minutes, or until browned. Stand pies 5 minutes before serving.

    Reprinted with permission from Pocket Pies published in 2014 by Sterling Publishing Co., Text © 2008, 2011 by ACP Magazines Ltd. Photography by ACP Magazines Limited.

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