Beef bourguignon pies with chips
Serving size: Serves 6
Cuisine type: FrenchCooking time: More than 2 hours
Course: Lunch,
MainFavourite flavours: Beef
Beef bourguignon pies with chips
INGREDIENTS
12 pickling onions (480g)
6 bacon rashers (420g), rind removed, sliced thinly
2 tablespoons olive oil
400g mushrooms
1kg gravy beef, trimmed, cut into 2cm pieces
¼ cup (35g) plain flour
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves
1 cup (250ml) dry red wine
2 cups (500ml) beef stock
750g packet frozen potato chips
2 sheets ready-rolled
butter puff pastry
cooking-oil spray
½ cup finely chopped fresh flat-leaf parsley
METHOD
Peel onions, leaving roots intact; halve lengthways.
Cook bacon in heated large heavy-based saucepan, stirring, until crisp; drain on absorbent paper. Reheat same pan; cook onion, stirring, until browned all over, remove from pan. Heat 2 teaspoons of the oil in same pan; cook mushrooms, stirring, until just browned, remove from pan.
Coat beef in flour; shake off excess. Heat remaining oil in same pan; cook beef, in batches, until browned all over. Add bacon and onion with tomato paste and thyme; cook, stirring, 2 minutes. Add wine and stock; bring to a boil. Reduce heat; simmer, covered, 1 hour. Add mushrooms; simmer, uncovered, about 40 minutes or until beef is tender, stirring occasionally.
Meanwhile, preheat oven to hot. Cook chips according to directions on packet.
Place pastry sheets on board; using 1¼-cup (310ml) ovenproof dish, cut lid for one pie by tracing around upper-rim of dish with tip of sharp knife. Repeat process until you have six lids. Place lids on oiled oven
tray, spray with cooking-oil spray; bake, uncovered, in hot oven during
last 4 minutes of chip cooking-time or until lids are browned lightly.
Meanwhile, stir parsley into beef bourguignon then divide among six
1¼-cup (310ml) ovenproof dishes; top each with pastry lid. Serve pies with hot chips.
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