Burgundy beef is Chef Kieron’s favorite savory pie recipe! A British classic, crispy pastry crust holds a succulent and rich burgundy beef filling with wine soaked beef, mushrooms, onion and garlic. Recipe makes 2 pies, serves 4.
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- 3 tablespoons (48g) olive oil
- 3 teaspoons (4.8g) kosher salt
- 1 cup (112g) red onion, diced
- 8 each cloves (20g) garlic
- 2 cups (144g) chestnut mushrooms, quartered
- 2.5 tablespoons (12g) pomace oil
- 1.5 cups (144g) top round beef, diced
- 1 tablespoon or 16g flour
- 1/2 teaspoon (1.2g) ground black pepper
- 1/4 cup (85g) brown ale
- 1 each (.8g) bay leaf
- 1 spring (1g) thyme
- 1 spring (2g) rosemary
- 1/4 cup (85g) brown ale
- 1 tablespoon (24g) Worcestershire sauce
- 1 teaspoon (4g) mustard
- 1 teaspoon (4g) horseradish
- 1 cup (205.6g) red wine
- 1/4 cup (16g) brandy
- 1 tablespoon (4g) beef base or bouillon
- 2 140g balls of pastry dough
- 2 80g balls of pastry dough
- 1 egg yolk
Making the Crust
- For best results, freeze the butter overnight. We recommend freezing a full block (pound) of butter as it will make grating a bit easier.
- Coarsely grate the butter (a standard cheese grater using the largest-holed side). Once grated, re-freeze until ready to use.
- Combine the salt and flour together in a bowl.
- Using pastry blender (or the end of long handled spoon) blend in the frozen grated butter until pea-meal consistency.
- Add just enough ice-cold water to bring the dough together. Form into a ball.
- Divide the dough into 4 balls; 2 balls weighing 140g each and 2 balls weighing 80g each.
- 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
- Set large, heavy pan over medium heat.
- Heat olive oil for 2-3 minutes.
- Sprinkle 1 teaspoon (1.6g) salt into oil and heat through.
- Add onions and mushrooms, saute to brown.
- Add pureed garlic to pan and cook for a further 2 minutes. Remove from heat and set aside.
- Mix pomace oil and diced beef together in a large bowl.
- In a separate bowl, blend the flour, 1 teaspoon (1.6g) salt and 1.5 teaspoon (1.2g) pepper.
- Now dredge the beef in flour mix (work in batches to ensure the beef is well dredged).
- Place all the beef into a colander and shake off the excess flour.
- Using a clean large, heavy saute pan, add 2 tablespoons (20g) olive oil and place on a high heat.
- Add the beef and brown stirring occasionally until brown all over.
- Remove the beef from heat and add the onion mushroom mixture.
- Roughly chop the bayleaf, rosemary, thyme.
- Add roughly chopped herbs, 1 teaspoon (2.4g) salt and 1/2 teaspoon (.4g) pepper to a spice grinder.
- 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.)
- Add to the beef onion mixture and mix thoroughly.
- Place back on the stove on a medium heat for 5 minutes.
- Add brown ale, Worcestershire sauce, mustard, grated horseradish, red wine, brandy and beef base.
- Bring to a boil then simmer for 40 minutes.
- Cool overnight.
Filling the Pie
- Heat oven to 375°.
- Roll the 140g balls of pastry dough into 7 inch circles.
- 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.
- Transfer pastry into pastry rings or muffin tins.
- Fill each pie crust bases just shy of the top.
- Gently brush water on pie tops and place on top of the base, then crimp the top.
- Bake for 25 minutes.
- Whisk an egg yolk with a splash of water and a pinch of salt.
- Remove the pie and brush the top with the egg mixture.
- Bake for an additional 25 minutes.
- Remove and allow to cool for 30 minutes.