Cooling and ready to eatBeef 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!
flour, sour cream and butter ready to whizIt pays to prepare ahead making beef bourguignon pies
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Whenever we make our beef bourguignon we always make enough to freeze ahead for days that you simply thaw the beef, make some very quick sour cream pastry, fill and bake!
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brushing egg washcheck out some more winning pie recipes
click on the link for the recipe…..Easy Chicken Leek and Mushroom Pie
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.
click on the link for the recipe…..Pumpkin Blue Cheese and Pine Nut Pie
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.
Beef Bourguignon Pie with No Fail 2 Minute Flaky Pastry
You'll be proud to serve these delicious pies. Moreish, flaky pastry with a delicious Beef Bourguignon filling
Ingredients
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
Instructions
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!
Notes
- 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.
Nutrition Information
Yield
4Serving Size
1Amount 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.
8 comments
This was outstanding.
I browned off the meat for more flavour and used 400ml red wine and 200ml port and no sugar i ran out of red wine) and it was amazing. I also cooked it at 140c as I felt 180c was too high. Turned out perfectly.
The orange rind really made the recipe and the pastry was OMG
Thanks for the recipe x
Hi Grace, thanks so much for sharing. Yes, it really is an outstanding recipe and delivers so much flavour, including adding the orange rind. As for the pastry, it really is a little ‘winner’ of a recipe. Regards, Jo and Jen
This looks great! Please clarify what size springform pan you use. Thank you!
Hi Kris, 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) wide. Kris, 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. Hope this helps. Enjoy, Jo and Jen
Can you use a full sized springform pan? I have three of the larger sizes (they came as a set with three sizes) but no individual sizes. If so can you guide me as to baking time for the larger pies?
Hi Sue, making the pie in a full sized springform is not a problem and we would suggest adding 15-20 minutes at 180c (350f) to the cook time. Unfortunately, we can’t give you an exact cook time as we have not made this pie in a large springform tin before. Jo and Jen
Hi i have just started making pies with standard short crust pastry using eggs and ice water. What’s the benefit of using sour cream?
Hi Andy, This recipe makes a very short, flaky pastry with a light, melt-in-the-mouth texture. It is a great all-rounder and can be used in a whole variety of dishes, both sweet and savoury.
It’s also fail proof, can be made in seconds using a food processor and it’s fantastic. Thanks for asking. Regards, Jo and Jen