Beef bourguignon pie

Name: Beef bourguignon pie
Yield: 10
Ingredients: 50.0ml Canola oil; 800.0g Beef blade steak, cut into 2 cm dice; 2.0x Onions, diced; 4.0x Rashers lean salt reduced bacon, sliced; 500.0g Button mushrooms, quartered; 4.0x Garlic cloves, finely chopped; 250.0ml Red wine; 4.0x Bay leaves; 3.0tsp Mixed dried herbs; 250.0g KNORR Tomato Powder Gluten Free 850g; 5.0x Sheets low fat ready rolled puff pastry; 0.0 Steamed Vegetables

Transformed into a pie with a crust of golden flakey pastry, this authentic French favourite is a winner.

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Method

Canola oil 50.0 ml
Beef blade steak, cut into 2 cm dice 800.0 g
Onions, diced 2.0 x
Rashers lean salt reduced bacon, sliced 4.0 x
Button mushrooms, quartered 500.0 g
Garlic cloves, finely chopped 4.0 x
Red wine 250.0 ml
Bay leaves 4.0 x
Mixed dried herbs 3.0 tsp
KNORR Tomato Powder Gluten Free 850g 250.0 g
Sheets low fat ready rolled puff pastry 5.0 x

Serving Suggestion

Steamed Vegetables

Australian

Aged Care

Beef

Pies & Quiche

Other European

Main Meals

Transformed into a pie with a crust of golden flakey pastry, this authentic French favourite is a winner.

...

Preparation

Method
- Heat half the oil in a large pot over high heat. Brown meat then remove and set aside.
- Add remaining oil, onion, bacon and mushrooms to the pan and cook until golden. Add garlic, cook for an extra minute then pour in red wine, bay leaves and mixed herbs. Bring to the boil, reduce heat and return meat and juices to pan.
- Whisk KNORR Tomato Powder with 1.75 l water. Add to pan and stir to combine. Simmer until meat is tender and sauce reduced. Remove from heat and cool.
- Divide filling between ramekins. Cut out rounds of pastry. Brush tops with egg wash or milk. Bake in hot combi oven for 15 - 20 minutes or until hot and pastry is golden and puffed.
Serving Suggestion
- Serve with steamed vegetables.
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