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Beef bourguignon pies

Sink your teeth into these gorgeous pies. They're cost effective too!
 
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Recipe from: 03 April 2011
Preparation time: 20 mins
Cooking time: 3 hrs
 
 

Ingredients

 
  • 1
    packet of smoked streaky bacon cut into 1 cm batons
  • 6
    cloves of garlic finely chopped
  • 5
    shallots peeled and quartered
  • 1
    kg
    cubed chuck beef – dusted with seasoned flour (season with salt & pepper)
  • 3
    carrots finely chopped
  • 3
    sticks of celery finely chopped
  • 300
    g
    baby button mushrooms
  • 3
    bay leaves
  • 4
    sprigs of fresh rosemary or thyme
  • 2/3
    bottle of red wine
  • 3
    Tbs
    tomato paste
  • 2
    chicken stock cubes
  • 1
    Tbs
    black pepper
  • 2
    packets of ready-made puff pastry
  • 1
    egg lightly beaten to brush over pastry
Servings: Change Serving
 
 

Method

 
Heat enough olive oil to cover the bottom of a heavy based pot and brown the bacon.
Remove and set aside in a bowl large enough to take the all of the meat.
Brown the flour dredged beef cubes in two or three batches. Don’t overcrowd your pot or the meat will release it’s juices and stew! As each batch is browned remove it to the bowl with the browned bacon.
Add a little more olive oil and brown the garlic, rosemary and shallots or onions and leave them in the pot – add the carrots and celery and lightly fry them for 1 minute.
Now add all the other ingredients.
Bring this up to the boil as you need to cook off the alcohol in the red wine.
Boil for about 15 minutes then reduce down to a gentle simmer and cover the pot with the lid for 2 - 3 hours.
If you don’t want to leave this on your stove – you can put it into the oven at 120°C , also covered for a few hours, until tender.
The flour that you dredged the meat in will have thickened the sauce.

This beef really improves overnight – the flavours just explode the next day which makes this an ideal dish to make a day in advance of a dinner party or luncheon.
Always check for seasoning – and adjust if needs be before serving.

For the pie dishes

Cut your squares of pastry according to the size of your dinner plates.
Cut 4 x 2cm wide strips and place on each edge.
Using a knife – puncture holes in the pastry.
Brush each pastry with the lightly beaten egg.
MAKE SURE that you don’t get any of the egg wash over the edges as this will prevent the pastry from rising.
Place on a baking sheet covered with grease proof baking paper and pop into a hot oven –
220°C for 15 minutes or so – then bring the temperature down to brown them some more – for another 10 minutes or so.
Each oven is different – so use these times as a guideline only.
Keep one eye on the oven and watch them – you don’t want the pastry to be too brown or burnt!

When the pastry cases come out of the oven allow to cool down until you can handle them – then, using a sharp knife cut around the edge of the centre piece – remove it carefully in one piece to use as a garnish – and hollow out the centre.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.

 

Read more on: simmer  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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