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)
- Olive oil for frying
- 10 shallots, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, chopped
- 150g chestnut mushrooms, wiped clean and chopped
- ½ bunch fresh thyme and 2 bay leaves, tied together with kitchen string
- 30g dried porcini mushrooms
- 700g grass-fed British beef shin, cut into 3-4cm chunks
- 40g plain flour, plus extra to dust
- 250ml red wine
- 500ml beef stock
- 1 large free-range egg
- Splash whole milk
- 500g block ready-made puff pastry
- Mashed potato and steamed seasonal greens to serve
You’ll also need…
- 4 individual pie dishes (about 13cm), lightly greased – see tips; kitchen string
- Heat the oven to 150°C/130°C fan/gas 2. Put a large, lidded, flameproof casserole over a low-medium heat and add a few tablespoons of oil. Add the shallots, carrot, celery, chestnut mushrooms and herbs, then fry for 10 minutes until starting to soften.
- Meanwhile, put the dried porcini mushrooms in a heatproof jug, pour over just enough boiling water to cover, then set aside for 5 minutes. When the vegetables have softened, add the beef to the pan and turn up the heat to medium.
- Season generously with salt and pepper, then stir in the flour. Cook for a couple of minutes, then add the red wine. Turn the heat up to high, then bubble for 5 minutes until starting to reduce. Add the beef stock, soaked porcini and most of the mushroom soaking liquid (leave any grainy sediment behind), then bring back to the boil.
- Cover with the lid, then transfer to the oven to cook for 3-3½ hours or until the beef is falling-apart tender and the gravy is thick. (Return to the oven for 30 minutes, uncovered, if the gravy is too thin.) Remove and discard the bay leaves and thyme, then taste and adjust the seasoning. Leave the stew to cool completely (see Make Ahead).
- When you’re ready to bake the pies heat the oven to 200°C/180°C fan/gas 6. Beat the egg in a small bowl with a splash of milk to make an egg wash. Dust the work surface with flour and roll out the pastry to 0.5cm thick. Cut 4 rounds (use the upturned pie tins for a guide, adding 2cm to the diameter for the sides), then use to line the pie dishes.
- Gently press the pastry into the tins so it just overlaps the rims. Using a slotted spoon, divide the stew evenly among the cases, drizzling in enough gravy to keep the filling moist (reserve the rest for serving).
- Cut 4 more rounds of pastry for the lids (see tips). Brush the edges of the pastry bases with some egg wash, then lay a pastry round over each pie. Crimp the edges using the tines of a fork to seal. Brush the tops evenly with more egg wash, then cut a steam hole in the centre of each lid. Chill the pies for 30 minutes.
- Put the pies on a baking sheet and brush again with egg wash. Bake in the oven for 35-40 minutes until golden and crisp and the pastry is cooked evenly. Serve with the remaining gravy, creamy mashed potato and steamed greens.
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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