Beef bourguignon pie
Transformed into a pie with a crust of golden flakey pastry, this authentic French favourite is a winner.
Australian
Other European
Ingredients per serve
Beef bourguignon pie
−
+
€50000.0
Method
Canola oil
/ml
50.0 ml
0%
Beef blade steak, cut into 2 cm dice
/g
800.0 g
0%
Onions, diced
/x
2.0 x
0%
Rashers lean salt reduced bacon, sliced
/x
4.0 x
0%
Button mushrooms, quartered
/g
500.0 g
0%
Garlic cloves, finely chopped
/x
4.0 x
0%
Red wine
/ml
250.0 ml
0%
Bay leaves
/x
4.0 x
0%
Mixed dried herbs
/tsp
3.0 tsp
0%
KNORR Tomato Powder 850 g
/g
250.0 g
0%
Sheets low fat ready rolled puff pastry
/x
5.0 x
0%
Serving Suggestion
Steamed Vegetables
/
0.0
0%
/
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
-
Sheets low fat ready rolled puff pastry 5.0 x
Serving Suggestion
-
Steamed Vegetables
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.
