Beef and Red Wine Meat Pie with Puff Pastry

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A classic Australian meat pie filled with tender beef braised in red wine and herbs, topped with flaky golden puff pastry. This Australian-inspired beef recipe, ready in about 140 minutes, layers beef chuck, olive oil, onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 550 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 medium, diced onion
• 1 large, diced carrot
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 1 cup beef broth
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sheets, thawed frozen puff pastry sheets
• 1, beaten for egg wash egg

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 1 diced large carrot, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup red wine to deglaze the pot, scraping up any browned bits.
4. Step 4: Return the beef to the pot and add 1 cup beef broth, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer on low for 1.5 hours until beef is tender and sauce thickens.
5. Step 5: Preheat oven to 400°F. Spoon the beef mixture evenly into four 8-ounce ramekins or a pie dish.
6. Step 6: Roll out 2 thawed puff pastry sheets to fit over the ramekins. Place pastry over filling, trimming excess and pressing edges to seal.
7. Step 7: Brush the pastry tops with 1 beaten egg and bake for 25-30 minutes until puff pastry is golden and crisp. Let cool for 10 minutes before serving.