Steak and Red Wine Pie

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Our Steak and Red Wine Pie is now even better. Top rump steak, aged for at least 10 days, is pan-fried to seal in flavour. The steak is then braised in red wine to deliver a rich sauce, with more wine added at the end of this process, along with the vegetables. Our all-butter, shortcrust pastry is glazed with egg yolk to create a golden finish when it comes out of the oven. Ta da!