Epic Beef Pie “Bourguignonne” Style……For You Robson.
October 6, 2014
"What would you love for your birthday celebration meal Robson?..... You know that beef dish you make, the one with loads of mushrooms and little onions in it, cooked in red wine.... Yep that will be the great beef bougingonne.......... yer thats the one!!!!!!....... can you make that into a pie for me?.................no problemo young Hobster, with chips, ........yep chips would be just perfect, thanks Dad".
- Prep: 30 mins
- Cook: 6 hrs
- Yields: 1
Once the bourguignonne is cooked to perfection, allow to cool for a while, whilst making your short crust pastry.
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in cling film and chill for 10-15 minutes before using.
Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it.
Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.
Preheat your oven to 180c.
On a floured surface roll out your pastry to the size of your ovenproof serving dish, fill with the meaty loveliness, placing the pastry on top, trim the edges and crimp with a fork. Glaze with beaten egg and bake for 30-40 minutes until golden. Serve straight to the table, today with simple french fries and mixed peas and beans. Robson loved it !!!!!!