Red Wine & Beef
16 each 3” Tart Shells
24 oz Red Wine Beef & Caramelized Onion Pie Filling
1 each Egg – beaten with a little water added for eggwash
16 rounds Puff Pastry Tops
Spoon about 1 ½ ounces of filling mixture into each uncooked pie shells. Egg wash one side of each puff pastry and place over filling. Press around edges to secure. Prick the top of the puff pastry with a knife. Egg wash the top of the puff pastry. Bake at 350 degrees for 10-14 minutes.
Makes – 16 mini pies
Red Wine Beef & Caramelized Onions Pie Filling
1 pound Ground Beef- browned and drained
10 cloves Garlic – chopped
4 oz Caramelized Onions
1/2 cup Red Wine
1 tsp Black Pepper
1 1/2 tsp Salt
1/8 cup Au jus
1 ½ cups Water
1 tsp fresh Rosemary – chopped
1 oz Cornstarch – mixed with ½ cup Water
Brown ground beef and drain. Remove beef from pan and set aside. In the same pan, sauté the garlic till golden. Add onions. Deglaze the pan with red wine and add the beef back to the pan. Season with salt and pepper. Add Au jus and toss all together. Add water and rosemary and allow to simmer for 5 minutes. Stir in cornstarch slurry and simmer for 3 more minutes. Adjust seasoning.
Makes – 24 ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989 - . This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.