Beef and Red Wine Pie

Beef & Red Wine Pie

This weekend's challenge was shortcrust pastry made into Beef and Red Wine Pie.  It took 2 days because the recipe said the pie filling was best cooked the day before - I made sure the gravy was reduced and thickened enough to coat the meat, this is very important otherwise the pie could have a soggy bottom.

I decided to do the pastry in the food processor - so quick and easy - it turned out very well and because I cooked the pie on the floor of the roasting oven in my Aga the base wasn't soggy.  I used half butter and half Trex (white fat) and this makes superb pastry.  We both enjoyed the pie - it was much better than anything you could buy and well worth the effort!