This fantastic recipe was supplied to us by Hilton Vineyards owner and winemaker Richard Hilton. It’s a twist on the classic beef bourguignon, and a recipe that Richard cooks personally when presenting his Syrah to international clients in his home.
We love: You can’t ask for more than the winemakers own personal recipe when pairing food and wine! This is the real deal.
Alternative pairing: This is built especially for The Dalmatian Reserve, but it also works very well with Shiraz-driven blends like the
BEEF BOURGUIGNON PIE
Delicious and different!
Makes 1 large pie (24 x 12cm) or 4 small pies (12 x 6cm).
Takes 2 hours, plus overnight chilling
Ingredients for the filling
1.3kg chuck steak, cut into 2cm cubes
350g (12oz) cooked dry-cured bacon, diced
200g (7oz) button mushrooms, chopped
1 onion, peeled and finely chopped
1 small garlic clove, crushed
1 tbsp soy sauce
350ml (12fl oz) red wine
2 tbsp cornflour
leaves from 4 sprigs of flat leaf parsley, chopped
Ingredients for the suet pastry
700g plain flour
1 tsp salt
25g (1oz) lard, melted
1 tbsp plain flour
1 egg, beaten
1 Preheat the oven to 180°C/350°F/gas mark 4. Place the beef and bacon in a roasting tin and brown in the oven for 15 minutes, then stir and cook for 15 minutes more. Add the mushrooms, onion, garlic, soy sauce and wine. Cover with baking parchment, pushing it down over the ingredients, seal with foil, and cook for 1 hour.
2 Drain off all the liquid into a saucepan. Blend the cornflour with a little water and mix into the cooking juices, then place on the heat and stir until boiling and thickened. Return the liquid to the meat, add the parsley, mix, and leave to cool completely.
3 Now place the flour and suet in a food processor and blitz until very well blended.
Transfer to a mixing bowl, add 300ml water and mix until smooth. If making individual pies, divide the dough into eight balls, four weighing 185g and four weighing 115g.
If making one large pie, divide it into two balls, one 740g and the other 460g.
4 Preheat the oven to 190°C/375°F/gas mark 5. Brush the inside of the tin or tins thoroughly with lard, then dust lightly with flour.
Roll out the larger pastry balls and use to line the tin or tins.
Divide the filling between them. Brush the pastry edges generously with egg.
Roll out the smaller pastry balls and place on top, pushing the edges together. Trim off the excess with a knife and crimp around the edge. Brush with egg, and decorate with pastry trimmings.
Cook for 50 minutes. Leave to cool for five minutes, then turn out of the tins and enjoy hot or cold.