Tuesday, 19 July 2011

Beef Bourguignon Pie

This is my tricky way of making the kids eat a beef casserole. Somehow the addition of a crispy crunchy layer of pastry increases the “like” factor.

I made the beef bourguignon a day ahead with the pressure cooker.

750mg gravy beef, diced (can substitute with chuck steak)
1 large brown onion, roughly diced
2 cloves of garlic, roughly chopped
2 bay leaves
Few sprigs of thyme or use dried thyme
3 tbsp flour
2 tbsp tomato paste
¾ cup of red wine
2 large carrots cut into large chunks
2 stalks of celery, diced
Salt and pepper to taste
2 tbsp cooking oil
1 sheet of bought puff pastry
1 egg for egg wash

1.          Heat the oil in the pan and brown the meat.
2.          Sprinkle in the flour and stir to coat the meat.
3.          Add the onions, garlic, herbs, tomato paste and red wine.
4.          In the pressure cooker, cook for 25 minutes on high pressure.
5.          Then add the carrots and celery and cook on high pressure for another 10minutes.
6.          To make individual pies, fill ramekins with beef bourguignon, place pastry on top with a small overhang, crimp the sides down, cut a vent hole on the top. Cut patterns with excess pastry to decorate the pies.
7.          Preheat oven to 180°C.
8.          Beat egg with a little bit of milk, apply egg wash on the pastry.
9.          Bake pies in oven for 15-20mins.

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