Beef bourguignon pies
- February 2019
- Serves 4
- Hands-on time 50 min, oven time 3 hours 40 min to 4 hours 10 min, plus chilling
These beef bourguignon pies by Georgina Hayden are the perfect comfort food when there’s a chill outside. You can easily scale them up or freeze them too.
- 42.1g (19.7g saturated)
- 53.1g (5.3g sugars)
You’ll need to reroll the pastry offcuts here. Don’t squash them into a ball but layer them so the pastry will still puff. If you don’t have 4 pie tins you could also use 2 larger 18cm tins.
Make to the end of step 4 up to 3 days ahead, cool and keep covered in the fridge. Or freeze the stew in a labelled freezer bag for up to 3 months.
A soft, fruity red burgundy (of course)
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