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Beef Burgundy party pies


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until tender. Then add the diced beef and stir until sealed.  Mix in the flour and briefly cook, before adding the red wine, stock, tomatoes and seasonings. Mix well, bring to the boil and turn the heat down. Gently simmer for about 45 mins until tender, thick and fragrant, adding a little more stock if needed. Allow to cool.
  • Preheat oven to 170°C fan forced (190°C normal).
  • Cut the pastry into rounds that will fit into large muffin trays. Then place them in the cavities and top with the pie mixture. 
  • Combine the egg and milk.
  • Cut smaller pastry rounds, brush the edges with egg wash and place on top of the pies. Then press down the edges, paint with more egg wash and cook in the oven until golden brown.


  • olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 kg finely diced lean beef
  • 2 tbsp plain flour
  • 1 cup red wine
  • 1 cup beef stock
  • ½ can diced tomatoes
  • sea salt & freshly ground pepper
  • frozen puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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