Punk Doily’s Steak and Shiraz Pie

Featuring Mike Press Shiraz

Punk Doily is an Australian and New Zealand style café and pie shop in Tokyo, Japan and their delicious pies made with our Shiraz are always a hit for ex-pats and locals alike. They have been kind enough to share their recipe with us – so head on over and show Punk Doily some love on Facebook, then get cooking and share your pics with us!

Note: This recipe is best cooked in a pressure cooker, but if you don’t have one, you can cook it in a cast-iron pot or similar, you’ll just need to add more liquid to avoid it drying out over the extended cooking time.

Makes 6 to 8 pies


1 kg Good Chuck (we use John Dee Silver usually)
250ml (feel free to use more) Mike Press Shiraz (500 ml if using iron pot or baking dish)
2 to 3 Garlic Pieces
2 Small or 1 Large Onion
1 Large Carrot
2 Sticks Celery
1 Star Anise
1 Bay Leaf
1 Rosemary Sprig or 2-3 Sprigs of Fresh Thyme
Tbsp Red Wine Vinegar
Heaped Tbsp Tomato Paste
Stock Cube (optional)
Salt & Pepper
30 gm Flour or Corn Starch (I use a mix)
Extra water or wine if you need more liquid during the cooking
350 grams of shortcrust pastry for bases
200-240 grams of puff pastry for the tops


  1. Dice the celery, carrots, and onions.
  2. Cut the meat into 2-3cm strips, brown the meat in batches, take out and set aside.
  3. Sweat the celery, carrots, and onions until sweet and soft, add the vinegar, cook it out, then add the tomato paste and cook it out. Take the veg out of the pot.
  4. Put in herbs, salt and pepper, garlic, wine, and stock if using, and bring to a simmer, return the meat to the pot, cover and once the pot comes to pressure, cook for about 25 mins (longer if it is tougher meat). If using a cast-iron pot leave for about 2 and a half hours.
  5. Once the meat is fork-tender and almost falling apart, take it out and remove the bay leaf, anise and thyme and rosemary stems.
  6. Shred the beef leaving nice big chunks.
  7. Use a stick blender to emulsify the stock in the pot. If you want less gravy reduce the stock, I reduce it by about a 1/3 so you end up with a very chunky pie.
  8. Make a slurry from the flour, add that to the stock, mix well, or use the stick blender to emulsify into a thick gravy. Cook for a minute or two at high heat to get rid of the floury taste.
  9. Add back the beef, stir well, adjust the seasoning, and let cool.
  10. Heat oven to 210°C
  11. Roll out your shortcrust pastry to the desired size and put it in moulds. Fill with the braise and top with puff pastry lids, slash the lid a little, egg wash and sprinkle with a little pepper.
  12. Bake for about 20 to 25 mins until dark golden.
  13. Open more wine and eat the pies!