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Feature Recipes

Yield: 4 servings

1 lb braising steak (excess fat removed, and diced)
1 onion (diced)
olive oil
3 cloves diced garlic
1 tablespoon chopped thyme
3 cups chicken stock
1 cup Merlot
2 oz Blue Cheese (one inch cubes)
2 cups sliced mushrooms
salt and pepper to taste
pastry dough

Prepare pastry mix and set aside before rolling. Heat olive oil in a heavy bottomed pot. Dust steak with flour and season with salt and pepper. Add to pot and brown meat. Remove meat and let drain. Add more olive oil to pot and saute onions, mushrooms, thyme and garlic for 3 minutes on low heat.
Add Merlot wine and reduce liquid by half. Return steak to the pot and pour the chicken stock over it. Turn heat to low and cook until meat is tender. Remove from heat. Rub muffin tins with olive oil and roll out pastry, cutting out tops and bottoms for each pie. Place pastry into bottom of each muffin tin. Add the cold steak filling half way up the tin, placing one piece of blue cheese in the middle of the filling.
Place the pastry on top and crimp together. Bake in a 350 degree C for 20 minutes until golden brown. Let rest for 5 minutes and remove from muffin tins. Serve hot or cold.