Beef Bourguignon Pies
Ingredients
- 6 tbsp (3/4 stick) butter ⓘ
- 1 small onion, finely chopped ⓘ
- 12 oz button mushrooms, halved ⓘ
- 2 tbsp flour
- 1/2 cup beef stock ⓘ
- 2 sprigs fresh thyme ⓘ
- 1 None bay leaf ⓘ
- 1 cup red wine ⓘ
- 14 oz leftover roast beef, diced
- 1 sheet frozen puff pastry, thawed ⓘ
- 1 None egg yolk ⓘ
- None None Sauteed spinach, to serve ⓘ
Instructions
- Preheat the oven to 400°F. Lightly grease four 1 1/3-cup ramekins. Place on a baking sheet.
- Melt butter in a large skillet on medium heat. Saute onion and mushrooms for 3-4 mins, until tender. Add flour. Cook, stirring to coat vegetables, for 2 mins, until lightly browned. Remove from heat. Stir in stock until smooth. Add thyme and bay leaf. Return to heat and cook, stirring, until sauce boils and thickens. Reduce heat to low and simmer for 3 mins. Stir in wine. Add meat and return to a boil on high heat. Reduce heat to low and simmer for 3-4 mins.
- Divide mixture among ramekins. Cut pastry sheet into 4 squares. Brush rims of ramekins with egg yolk. Cover with pastry and trim edges. Make a slit in top of each pie and brush tops with egg yolk.
- Bake for 15 mins, until pastry is crisp and golden. Serve with sauteed spinach.
Nutrition & Diet Analysis (per serving)
916
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).