Aussie Beef Bourguignon Meat Pie

Directions Print

1. Dice the beef into ½ inch cubes and season with salt.​
2. Combine the beef soup base with 2 cups of water. Make sure to dissolve the beef stock.
3. Small dice the onion, carrots, and mushrooms.
4. Sear the beef in 3 tablespoons of oil on medium to high heat. Sear on all sides, ensuring to get a good color on the beef. Let rest on a sheet tray.
5. In a saucepan, heat 2 tablespoons of oil. Sweat the onion, carrot, and mushrooms in the pan for 10 minutes on low heat then add the garlic,​ paste, mustard, diced tomato, and thyme.
6. Add the beef back to the pan and add red wine. Reduce the wine by half, then add the beef stock. Cover the saucepan with a lid and simmer for 45 minutes on low heat.
7. Make a small roux with the butter and flour in a separate pan. Add the roux to the beef and cook for 10 minutes more. This will result in a thick mixture. Season with salt and pepper to taste.
8. Remove the thyme sprigs, season with salt and let cool down.​
9. Beat 5 eggs in a small bowl.
10. Using a non–stick 4 ounces muffin pan ,place 1 tempered dough round on the bottom and press down until a shell is formed. Place a sheet of parchment paper in each shell and layer with uncooked beans, par bake for 8–10 minutes at 350°F. Once done, bring to room temperature. Place 2 ½–3 ounces of beef mix in each shell. Place a second dough round on top and make sure it is sealed tightly. With a knife make a few slits on top to release the steam as it bakes. Brush the pies with the egg wash. Bake in a preheated oven at 350°F for 18–20 minutes.