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LEFT OVER BEEF BOURGUIGNON MINI PIES

Left Over Beef Bourguignon Mini Pies

One of the best things about our rich and hearty Beef Bournuignon recipe are the leftovers! Don’t just re-heat it (although that’s awesome too), turn the leftover beefy, bacon-y goodness into little parcels of joy with Alana’s Left Over Beef Bourguignon Mini Pies recipe. 

What’s not to love about rich and hearty slow cooked beef wrapped in a golden pastry. Buying a good quality pre-made pastry makes this recipe super easy to pull together. You’ll be tucking into the mini pies in no time. 

They’re great on their own, but we love to serve them with a tomato chutney. Try the Roza’s Tomato Chutney made in the traditional style, just like Grandma used to make. 

Recipe and images courtesy of Alana Lowes.

Left over Beef Bourguignon Mini Pies

Makes: 12  |  Prep Time: 15-20 mins  |  Cook Time: 45-50 mins

Ingredients:
2 sheets shortcrust pastry, defrosted
2 sheets puff pastry, defrosted
800g left over beef bourguignon, chopped if needed
3 sprigs fresh thyme, leaves only
½ tsp fresh cracked pepper
1 egg, whisked

Left Over Beef Bourguignon Mini Pies

Method:

Preheat the oven to 180°C fan forced.

Spray a 12 hole muffin tray with oil spray. Using a large cookie cutter (it should be slightly larger than the muffin tray hole), cut the shortcrust sheets of pastry into 12 rounds and press into the bottom of the muffin tray. Set aside. Using a medium sized cookie cutter (the size of the muffin tray hole) cut the puff pastry sheets into 12 rounds and set aside.

In a bowl, stir together the left over beef bourguignon, fresh thyme and cracked pepper.

Spoon the beef bourguignon mixture into the shortcrust pastry shells. Rub some water around the edges of a puff pastry round and lay on top of the beef mixture. Using a small fork, press the edges of the shell together to enclose. Repeat with the remaining mixture and puff pastry rounds.

Using a pastry brush, brush the top of the pies with whisked egg and place the tray into the hot oven and cook for 45-50mins or until the top is golden in colour and the bottom pastry is cooked through. Allow to cool for 1-2 mins and then carefully remove the pies from the muffin tray.

Serve with tomato chutney. We love Roza’s Gourmet Tomato Chutney.

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