Beef and Red Wine Meat Pie with Puff Pastry
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 ready in about 140 minutes layers cut into 1-inch cubes beef chuck, olive oil, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Preheat oven to 400°F. Spoon the beef mixture evenly into four 8-ounce ramekins or a pie dish.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef and Red Wine Meat Pie with Puff Pastry take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Beef and Red Wine Meat Pie with Puff Pastry?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Beef and Red Wine Meat Pie with Puff Pastry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Red Wine Meat Pie with Puff Pastry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Beef and Red Wine Meat Pie with Puff Pastry?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
