Beef Bourguignon Pies


We had one of those long weekend panics, after planning and hosting a fun dinner with friends on Good Friday and priding ourselves on all that frantic supermarket shopping with kids and keeping carpark rage at bay only to realise we hadn't actually planned any meals for the other three days. Luckily I have one of those MacGyver style Husbands who can look in the fridge or pantry and just whip up some last minute magic, makes me feel slightly inept but only for a few seconds as I 'help' him open a bottle of red wine which he absolutely needed for this recipe so it really was helping.

Now the truth is, we had Beef Bourguignon on Sunday Night and then we made the pies with the leftovers on Tuesday, always tastes better a day or two later. So I'll give you our recipe for the stew and then the tips for making into pies. This made enough for dinner for us, a family of five and then stretched out to a dozen pies as well, amazing and delicious! And yes the kids gobbled it up too!

Many Beef Bourguignon recipes will include bacon,  we just didn't have any in the fridge, so add if you'd like, but this was more about throwing dinner together. Just add 200 grams of bacon when frying off the onions.


1 tablespoon of Olive OIl

30 grams Butter

1 Kg Rump roast cut into 2-3cm cubes (depends how much wine you've had)

Salt & Pepper for seasoning

2 tablespoons Plain Flour

10  Shallots

6 Garlic cloves (we love garlic! you can adjust but no less than 3)

2 Carrots peeled and sliced

1 Celery stalk diced

Red wine, (1 glass for the cook and the rest in the pot!)


Bay leaf

200grams Button Mushrooms halved

Beef Stock

5 sheets of puff pastry (for the pies)

1 egg beaten for basting

Method for the Stew

Preheat oven to 180 degrees (160 fan forced)

Add Salt & Pepper to the flour and dust all of the beef evenly, this helps with browning and thickening the stew.

Heat the oil and butter in an enamel casserole dish (our excuse to crack out the precious Le Creusset) on a medium heat on the stove top.

Seal the beef in batches to brown off then remove and set aside

Fry off the shallots, whole garlic, celery and carrots in the pot until soft

Pop the beef back in and combine

Time to add the wine, bringing to the boil for 1-2 minutes

Add Thyme, Bay Leaf and some water to cover the beef

Return to simmer, cover and place in the oven for 1.5 hrs

Now to throw in the mushrooms, returning to the oven for 25-30 mins, removing the lid for the last 10 mins.

We love to have this with mashed potatoes and baby peas (petit pois if you want to go all frenchy). It's so good you'll be looking for crusty bread to wipe the plate! But don't eat it all remember we can now make those pies.

Method for the Pies

Make sure the oven is on at 200 degrees(180 degrees fan forced)

Cut 3 of the pastry sheets into quarters and mold these gently into a 12 cup greased muffin tray.

Fill each cup with about 2 tablespoons of the stew, I even mix in any leftover peas too.

Now using a large scone cutter, cut out 12 tops for your pies making sure to press or fold over the edges to seal.

You can get the mini cooks to cut out shapes from the left over pastry to decorate, just make sure to cut a hole or cross in the centre of the pie.

Now brush the pies with the beaten egg

Pop in the oven and bake for 25-30 mins until golden, just start checking at around 20 minute mark. 

My kids devoured these, scooping out the contents and then stuffing their greedy little faces with the pastry, so I guess we got something right! We'll work on their table manners later.

Bon Appetit! It just wouldn't be right not to say it!


Jess x