Beef burgundy pie

Beef burgundy pie

By
From
Great Pub Food
Makes
Makes 6 Beef burgundy pie
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
1-3 sheets frozen puff pastry, thawed, (you will require more for individual pies)
1 large egg, lightly beaten, for glazing

Filling

Quantity Ingredient
40g butter
10 french shallots, quartered
2 celery stalks, diced
5 garlic cloves
1.2kg beef shin, sinew trimmed and discarded, cut into 2.5
3 tablespoons plain flour
sea salt and freshly ground black pepper
3 teaspoons olive oil
750ml bodied red wine, such as shiraz or merlot
250ml beef stock
2 bay leaves
6 sprigs thyme

Method

  1. Melt the butter in a wide heavy based saucepan over low–medium heat. Add the shallots, celery and garlic and cook until softened. Set aside in a bowl.
  2. Toss the beef in flour seasoned with salt and pepper. Add a little of the oil to the saucepan and adjust the heat to high. Brown the beef in batches, adding oil each time. Return the vegetable mix to the pan and pour in the wine and beef stock. Add the bay leaves and thyme and stir to combine. Cover and gently simmer over low heat for 1 1/2 hours. Uncover and simmer for a further 30 minutes or until the meat is tender and the sauce has thickened.
  3. Preheat the oven to 200°C.
  4. Transfer the stew into a bowl and set aside for 20 minutes, to cool slightly.
  5. Meanwhile, cut the pie top/s out of the puff pastry, using the pie tins or dish to make the correct size. Lay the pastry flat on a tray and refrigerate until required.
  6. Grease the pie dishes: six 1 cup individual tins or one 4 cm deep, 28 cm × 25 cm pie dish. Line the dishes with the shortcrust pastry.
  7. Fill the pie base/s with stew, discarding the thyme sprigs and bay leaves. Moisten the edges with water and cover with the puff pastry tops. Press around the edges with your thumb or a fork to seal. Cut a few slits in the pastry top/s, to allow the steam to escape. Brush with egg.
  8. Place the pie/s on a baking tray and bake for 20–30 minutes, if individual pies, or 40 minutes for a large pie, or until the top is puffed and golden-brown.
Tags:
Great
Pub
Food
Rachael
Lane
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