Steak and Red Wine Pie

Recipe from COOK.

The red wine and steak pie is part of a distinguished heritage. Meat pies encased in pastry have been fundamental to British cuisine for ages, providing sustenance and celebrating culinary artistry. The oldest iterations of meat pies precede Britain, emerging in ancient Egypt, Greece, and Rome, where the initial crusts served more as containers than delicacies, intended for preservation and containment. Throughout history, especially throughout medieval Europe, pastry transformed from a functional food item into a rich, buttery delicacy, emphasizing enjoyment.

In medieval England, pies, referred to as coffins or cofyns in archaic English, were elevated, elaborate constructions that encased meat, fish, and spices. The pastry served as a container to safeguard and convey food securely prior to refrigeration. By the 17th century, the British pie had started to take on its contemporary form; notably, the 'steake pye' emerged in early cookbooks, consisting of beef slow-cooked to tenderness, enveloped in pastry, and baked to a golden finish.

The beef pie quickly established itself as a staple in English and Scottish cuisine, and by the 19th century, recipes started to incorporate sophisticated enhancements such as port, oysters, and red wine, elevating pies to a dish of significance. As temperatures decrease and nights lengthen, a red wine and steak pie serves as a soothing classic. The wine contributes acidity and complexity, harmonizing the opulence of the meat with the buttery pastry. This recipe from COOK maintains traditional methods for those preparing it independently.

Ingredients:

For the filling

• 800g good-quality stewing steak or chuck, cut into 3cm cubes

• 2 tbsp plain flour, seasoned with salt and pepper

• 2 tbsp olive oil or beef dripping

• 2 medium onions, finely sliced

• 2 carrots, diced

• 2 cloves garlic, crushed

• 2 tbsp tomato purée

• 500ml red wine (a medium-bodied variety, such as Merlot or Côtes du Rhône)

• 300ml beef stock

• 2 sprigs thyme

• 2 bay leaves

• 1 tsp Worcestershire sauce

• 1 tsp English mustard

• Sea salt and black pepper

• For the pastry

• 350g all-butter puff pastry

• 1 egg, beaten, for glazing

Method:

• Pat the beef dry and toss it lightly in the seasoned flour. Heat the oil in a heavy casserole, then brown the meat in batches until golden and place to a plate.

• In the same pan, lower the heat slightly. Add the onions and carrots and cook for about ten minutes, until soft and beginning to caramelise. Add the garlic and tomato purée, stirring for a minute to coat everything well.

• Pour in the red wine, scraping up any browned bits from the base of the pan. Let it bubble for a few minutes to reduce slightly, then return the beef along with the stock, thyme, bay, Worcestershire sauce, mustard, and season lightly.

• Cover and simmer gently for two to two and a half hours, or until the meat is tender and the sauce thick and glossy. Adjust seasoning to taste, remove the herbs, and let it cool completely before assembling. This can be done a day ahead to let the flavours develop.

• Preheat the oven to 200°C (180°C fan). Spoon the cooled filling into a pie dish. Roll out the pastry to about 4mm thickness, then lay it over the dish, trimming the edges neatly. Crimp to seal and cut a small slit in the centre to let steam escape. Brush with beaten egg.

• Bake for around 30 – 35 minutes until the pastry is golden, crisp and puffed. Allow it to rest for a few minutes before serving.