Burgundy Beef Pie Recipe

Instructions

Making the Crust

1. For best results, freeze the butter overnight. We recommend freezing a full block (pound) of butter as it will make grating a bit easier.
2. Coarsely grate the butter (a standard cheese grater using the largest-holed side). Once grated, re-freeze until ready to use.
3. Combine the salt and flour together in a bowl.
4. Using pastry blender (or the end of long handled spoon) blend in the frozen grated butter until pea-meal consistency.
5. Add just enough ice-cold water to bring the dough together. Form into a ball.
6. Divide the dough into 4 balls; 2 balls weighing 140g each and 2 balls weighing 80g each.
7. Wrap each ball in plastic and rest at room temperature for 30-40 minutes. (If not using right away flatten the dough in the plastic wrap before placing in the fridge for up to 6 days. When using, remove from the refrigerator and let it come to room temperature prior to use.

Making the Filling

1. Set large, heavy pan over medium heat.
2. Heat olive oil for 2-3 minutes.
3. Sprinkle 1 teaspoon (1.6g) salt into oil and heat through.
4. Add onions and mushrooms, saute to brown.
5. Add pureed garlic to pan and cook for a further 2 minutes. Remove from heat and set aside.
6. Mix pomace oil and diced beef together in a large bowl.
7. In a separate bowl, blend the flour, 1 teaspoon (1.6g) salt and 1.5 teaspoon (1.2g) pepper.
8. Now dredge the beef in flour mix (work in batches to ensure the beef is well dredged).
9. Place all the beef into a colander and shake off the excess flour.
10. Using a clean large, heavy saute pan, add 2 tablespoons (20g) olive oil and place on a high heat.
11. Add the beef and brown stirring occasionally until brown all over.
12. Remove the beef from heat and add the onion mushroom mixture.
13. Roughly chop the bayleaf, rosemary, thyme.
14. Add roughly chopped herbs, 1 teaspoon (2.4g) salt and 1/2 teaspoon (.4g) pepper to a spice grinder.
15. Grind until you have a fine herb salt. (This can also be done with a mortar and pestle; in the absence of either chop the herbs as finely as you can.)
16. Add to the beef onion mixture and mix thoroughly.
17. Place back on the stove on a medium heat for 5 minutes.
18. Add brown ale, Worcestershire sauce, mustard, grated horseradish, red wine, brandy and beef base.
19. Bring to a boil then simmer for 40 minutes.
20. Cool overnight.

Filling the Pie

1. Heat oven to 375°.
2. Roll the 140g balls of pastry dough into 7 inch circles.
3. Butter two 3 ½” x 2 ⅛” pastry rings with no bottom or extra large muffin tins, depending on what you are using, then dust with flour, shaking off excess.
4. Transfer pastry into pastry rings or muffin tins.
5. Fill each pie crust bases just shy of the top.
6. Gently brush water on pie tops and place on top of the base, then crimp the top.
7. Bake for 25 minutes.
8. Whisk an egg yolk with a splash of water and a pinch of salt.
9. Remove the pie and brush the top with the egg mixture.
10. Bake for an additional 25 minutes.
11. Remove and allow to cool for 30 minutes.