There’s only one thing you can do to make Beef Bourguignon better and that’s to make it into a pie. Made with beef mince, these beef bourguignon pies are a budget friendly alternative to the French classic and the most delicious comfort food.
There’s no denying that I’ve become quite obsessed with my Kmart pie maker – and it’s not just for pies. We use the pie maker to make lots of things that aren’t pies but since the weather has got cooler, my pie making has gone into overdrive!
I make these pies in my Kmart pie maker but you can easily make these in any brand of pie maker and if you don’t have a pie maker, the oven will do too! Not all pie makers are created equal, at least in terms of size, so although the yield and cooking times will vary, the taste will be equally delicious! Just note, if you’re popping the pies in the oven, you’ll need some egg wash to brush over the pies to make them all deliciously golden, somehow the pie maker does that just like magic!
I always choose my wine by the label and usually pick the one with the coolest name or the funkiest label. If the label or the name has anything to do with dogs, then it’s a no brainer, this is the wine for me! So of course when I saw this Sit Stay Shiraz Tempranillo, I knew I would have to make it mine. It’s the perfect wine for cooking because it’s good value, good quality and it tastes great too and the fact that there’s an adorable dog on the bottle is a definite bonus!
I hope you enjoy recreating this French classic – it’s so easy to make but it tastes so fancy!
If you’ve got a pie maker, what do you like to make in yours? How do you choose your wine?
Ingredients – Pie Maker
Makes 8 pies
FOR THE BEEF BOURGUIGNON
500g beef mince
30g butter
1 brown onion, chopped finely
3 cloves garlic, crushed
180g button mushrooms, sliced
4 slices rindless bacon, chopped finely
2 tablespoons plain flour
1 cup (250ml) red wine
1 cup (250ml) beef stock
2 tablespoons tomato paste
2 bay leaves
FOR THE PIES
2 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
How to – Pie Maker
Makes 10 in Kmart pie maker
FOR THE BEEF BOURGUIGNON
- In a large, oiled saucepan, dry fry the beef until browned, then set aside.
- Melt the butter in the same pan and cook the onion, garlic, mushrooms and bacon until the vegetables have softened.
- Return beef to pan, add the flour and cook, stirring for 2 minutes.
- Add the stock, wine, tomato paste and bay leaves and still stirring, bring to the boil.
- Reduce the heat and simmer, uncovered for about 25 minutes or until thickened. Discard bay leaves and allow to cool. For best results, allow the meat mixture to cool before filling the pies.
FOR THE PIES
- Defrost pastry sheets.
- Preheat the pie maker and with the pie maker cutter cut 4 large circles from each sheet of shortcrust pastry and 4 small circles from each sheet of puff.
- Line each of the pie holes with a circle of shortcrust pastry, fill with 1/4 cup meat mixture and top with a circle of puff pastry. Gently press the edges, top with a puff pastry heart if desired, and cook for 7-9 minutes or until golden.
- While the pies are cooking, roll the pastry offcuts to make another 2 large shortcrust circles and 2 small puff circles.
- Continue until you have used all the meat mixture.
Ingredients – Oven Bake
Makes 6
FOR THE BEEF BOURGUIGNON
500g beef mince
30g butter
1 brown onion, chopped finely
3 cloves garlic, crushed
180g button mushrooms, sliced
4 slices rindless bacon, chopped finely
2 tablespoons plain flour
1 cup (250ml) red wine
1 cup (250ml) beef stock
2 tablespoons tomato paste
2 bay leaves
FOR THE PIES
2 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
1 egg, lightly beaten
How to – Oven Bake
FOR THE BEEF BOURGUIGNON
- In a large saucepan, dry fry the beef until browned, then set aside.
- Melt the butter in the same pan and cook the onion, garlic, mushrooms and bacon until the vegetables have softened.
- Return beef to pan, add the flour and cook, stirring for 2 minutes.
- Add the stock, wine, tomato paste and bay leaves and still stirring, bring to the boil.
- Reduce the heat and simmer, uncovered for about 25 minutes or until thickened. Discard bay leaves and allow to cool. For best results, allow the meat mixture to cool before filling the pies.
FOR THE PIES
- Preheat oven to 200C. Oil six 2/3 cup (160ml) pie tins.
- Cut 6 x 13cm circles of shortcrust pastry Lift pastry into tins; press over base and sides.
- Fill pastry cases with beef filling; brush edges of pastry with a bit of the beaten egg.
- Cut 6 x 11cm rounds from the puff pastry sheets and top the pies with the puff pastry rounds. Press the edges with a fork to seal. Brush the tops of the pies with extra egg and gently use a fork to make steam holes in top of pies.
- Bake pies about 20-25 minutes or until browned lightly.
