Beef bourguignon pies

4 servings Prep: 20 mins, Cooking: 3 hrs
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Sink your teeth into these gorgeous pies. They're cost effective too!

By Food24 May 03 2011
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Ingredients (15)

1 bacon — streaky smoked, chopped
6 garlic — cloves, finely chopped
5 shallot — peeled, quartered
1 kg beef — cubed chuck
3 carrots — finely chopped
3 celery stalks — finely chopped
300 g button mushrooms — baby
3 bay leaves
4 fresh rosemary — or thyme, sprigs
500 ml wine — red
3 tomato paste
2 stock cube — chicken
1 freshly ground black pepper
2 puff pastry
1 eggs — beaten for egg wash
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enough olive oil to cover the bottom of a heavy based pot and brown the
Remove and set aside in a bowl large enough to take the all of
the meat.

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.

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.

this up to the boil as you need to cook off the alcohol in the red
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.

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 –
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!

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.

with permission of Janice Tripepi.

visit Janice Tripepi’s
blog, click here.

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