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Steak, Shallot and Red-Wine Pies
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In an ideal world, you'd cook the meat filling for these pies a day or two ahead, let it cool, and make the pies another day. Of course, if you're audacious enough to invite guests over midweek, you can cook it on the weekend, so it can be finished off after work. There are many fat seams in the feather steak, which can look off-putting, but after 2½ hours they'll melt into tenderness.
Typical values per serving:
This recipe was first published in March 2006.