Food & Wine

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Food that goes with Deakin Estate Shiraz
Riesling - Export only

Beef shiraz pies


INGREDIENTS

750g beef chuck steak, chopped coarsely
2 tablespoons plain flour
1/4 cup (60ml) olive oil
1 medium (150g) brown onion,
chopped finely
1 medium (120g) carrot, chopped finely
2 stalks (300g) celery, trimmed,
chopped finely
2 cloves garlic, crushed
1/2 cup (125ml) dry red wine
1/2 cup (125ml) beef stock
400g can diced tomatoes
2 tablespoons fresh thyme leaves
1 egg, beaten lightly
SOUR CREAM PASTRY
21/4 cups (335g) plain flour
125g cold butter, chopped coarsely
1/2 cup (120g) sour cream
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Oil a six-hole (3/4-cup/180ml) Texas muffin pan.

2. Toss beef in flour, shake away excess. Heat half the oil in a large frying pan; cook beef, in batches, until browned. Transfer beef to 3-litre (12-cup) ovenproof dish.

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

4. SOUR CREAM PASTRY: Meanwhile, process flour, butter and salt to tasteuntil crumbly. Add sour cream; process until ingredients barely cling together. Knead dough on floured surface until smooth. Enclose in plastic wrap; refrigerate for 30 minutes.

5. Roll two-thirds of the pastry between sheets of baking paper until large enough

to cut six 13cm rounds; press pastry into pan holes. Brush edges with egg. Divide

beef mixture among pastry cases.

6. Cut six 9cm 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.

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

Suitable to freeze. Not suitable to microwave.

Serves 6


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