To make the Bourguignon, pour the red wine into pan, reducing the wine by half. Then, dust the seasoned Beef with flour before seal off in large pan along with diced smokes bacon. Once browned, remove the Beef and Bacon, and in the same pan, sweat off the diced vegetables, garlic and Mushrooms. Add the meat, the Stock, and the Red Wine to the vegetables, bring to the boil and add the Bouquet Garni. Place a lid on top of the pan and place in the Convotherm oven, set at 150oc on Dry Heat for 90mins. While this is cooking, peel the Shallots and slowly cook until brown and soft. Once the Beef is cooked, add the Shallots and chill the mixture.
For the pastry: Sieve together flour and salt before adding butter, gently working this into the flour without totally breaking it down. Add the water, mixing to a pliable dough, still with pieces of butter showing. Turn the dough onto a floured surface and roll out as per Traditional puff pastry, into a rectangle about 45 X 15cm. Fold in the right- hand one third and then fold in the left-hand side on top. Leave the dough to rest for 20mins and then repeat this for another 3 times, resting for 20mins after each time.
Once rested, divide the pastry into 2 portions, one twice as big as the other. Roll out the smaller piece to about 3mm thick. Use the top of an 11cm (top diameter), 7.5cm (base diameter) pie tin to cut 4 rounds from the pastry. Divide the larger portion of the pastry into 4 equal portions and roll out into a 15cm diameter round. Carefully ease each round into a buttered pie tin, use your fingers to press them into the base and side. Trim off any excess pastry. Divide the beef mixture among the tins and brush the top edges with egg wash. Place the smaller rounds on top and seal with a fork, egg wash the tops and make 2 slits on top to allow the steam to escape, bake in the Convotherm oven at 175oc for 40mins on Dry heat. Once cooked allow to cool and remove the tins and chill until service.