Beef bourguignon pie is an absolute knock out. Melt in the mouth beef, mushrooms, speck or bacon and red wine creates a delicious sauce that the sour cream pastry encases, delivering a pie to be prized, and proud to serve.
This recipe is from our cheats rich beef bourguignon, make double the recipe and freeze for days when a hot, delicious pie is just what the doctor ordered.
Delicious and easy, throw it all in the pot and bung it in the oven. Beef bourguignon – beef, mushroom and red wine casserole was introduced to me by my sister Jen.
She was visiting and asked us over for dinner in a couple of hours time. We arrived early to the warming aroma of the beef, speck and mushrooms simmering already in a delicious stock with red wine and thyme.
I couldn’t believe that she had driven home and had this in the oven already cooking on our arrival. The big step saver in this recipe was that she simply placed everything in the pot without browning the meat.
If making pastry scares you…..this is the pastry for you!
Rich, tender, melt-in the-mouth, flaky and a complete doddle to make and work with. Jen is our resident pastry maker, whipping up time consuming puff pastry with complete ease and delivery.
Whereby I, am never that confident making pastry and discovered this sour cream pastry that was heaven sent.
This pastry could not be easier to make. Throw everything in the food processor and blitz till you have a ball of pastry, wrap in cling film, refrigerate, then roll away. Success every time! Two minutes go to whoa!
It pays to prepare ahead making beef bourguignon pies
check out some more winning pie recipes
Chicken leek and mushroom pie has to be an all round favourite. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. What’s not to like.
We love a good pie and this pie delivers. The pastry is amazing and perfectly marries with the chicken filling.We love to use chicken thighs for the pies as the meat is juicy and flavoursome. Start with boneless, skinless thighs and gently poached them in some stock, or of course you can use a store bought cooked chicken.
Pumpkin blue cheese and pine nut pie is a perfect balance of sweet pumpkin and salty blue cheese with pine nuts for some texture, perfumed with thyme. Throw a great flaky, crispy and buttery pastry into the mix and we’re on a roll for a perfect vegetable pie that is great served warm, or cold.
Jen came upon this recipe from some torn out pages of magazine recipes collected, and long forgotten about….. Flicking through the recipe we thought it would work beautifully using Delia Smith’s quick flaky pastry.
For anyone that thinks they can’t make pastry , think again. It’s very, very easy to make a light, very crispy and flaky pastry, and best of all it’s foolproof. We like, actually love Delia for her perfectly prim delivery of recipes that always work and this pastry is a winner! Thanks Delia.
If you’re not up to making the pastry feel free to use some easy supermarket, pre rolled puff pastry.
What’s your favourite go to pastry?
We would love to hear from you when you make beef bourguignon pie in the comments below.
You'll be proud to serve these delicious pies. Moreish, flaky pastry with a delicious Beef Bourguignon filling
- Beef Bourguignon filling x 1 quantity (follow the Beef Bourguignon link above in the description for the recipe)
Sour cream pastry
- 2 cups all purpose (plain) flour
- 8 ounces (225 g) chilled cubed salted butter
- 1/2 cup full fat sour cream
- 1 egg lightly beaten - for brushing top of pies
Sour Cream Pastry
- place flour and cubed butter in food processor
- pulse till butter resembles coarse breadcrumbs
- add sour cream and continue to pulse until a ball forms
- shape dough into a round flat disc
- wrap dough in plastic film and refrigerate for 20 minutes
- lightly flour bench for rolling
- roll chilled pastry and use a 8 inch (20 cm) side plate to cut bases
Assemble the Pies
- place pastry in springform tin leaving an overlap
- spoon chilled beef bourguignon mixture into tin
- brush overhanging sides with beaten egg
- cut out pie top to match the width of the tin and place place on top of beef
- crimp overlapping pastry to seal the edge
- brush top of pie with beaten egg
- cut a small cross in the middle of pie with the tip of a knife to act as a steam vent
- bake for 20 minutes on middle shelf preheated oven 420 f (220 c)
- reduce heat to 350 f (180 c) and bake for a further 5-10 minutes till golden brown
- remove pies from oven and release sides of springform tin
- serve and enjoy!
- the springform tins that we used are for an individual serve measuring 4.5 cm (1 7/8 inch) high and 10 cm (4 inches)
- these tins take a surprising amount of pastry to line them and we found that doubling the pastry recipe was sufficient to line 4 of these tins.
- these pies are made from beef bourguignon that had been frozen and thawed overnight prior to making pies
- timing of the recipe is based on the filling being prepared in advance, ours was from a batch we had frozen and thawed.
Amount Per Serving Calories 530Total Fat 42gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 16gCholesterol 172mgSodium 337mgCarbohydrates 18gFiber 2gSugar 8gProtein 18g
Nutritional information provided here is only intended as a guide.