Beef Bourguignon pie

Keith Howland

Keith Howland

5th March 2019

Beef Bourguignon pie

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time. For British Pie Week (4th-10th March 2019), why not try this Beef Bourguignon pie recipe by Keith Howland, Project Manager/Development Chef for Welbilt - Northern Europe?

Ingredients

  • (Makes 4 pies)
  • For the bourguignon:
  • I bottle of good red wine
  • 700g diced beef chuck
  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 4 sticks of celery
  • 15 baby button mushrooms
  • 1 Bouquet Garni
  • 12 baby shallots
  • 200g diced smoked bacon
  • 400ml veal stock
  • For the puff pastry (makes 750g):
  • 300g diced chilled butter
  • 450g plain flour
  • 1 teaspoon salt
  • 200-250ml cold water

Method

For the bourguignon:
Reduce the wine by half in a pan and dust the seasoned beef, with flour and seal off with the bacon, in a large pan.
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 150c 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 puff pastry:
Sieve the flour and salt together and add the butter, gently working into the flour but not totally breaking it down. Add the water, mixing to a pliable dough, still with pieces of butter showing. Turn 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.
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 175c for 40mins on Dry heat. Once cooked allow to cool and remove the tins and chill until service.
To serve, re-heat the pie in a Merrychef e2s oven set at 275c, 10% Fan and 75% Microwave for 1min 45sec, serve with a strong cheddar cheese mash, roasted rainbow carrots and a red wine gravy and a pint.