Beef Shiraz Pies Recipe
For the Sour-Cream Pastry:
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.