Tourte Bourguignonne (Burgundy Beef and Red Wine Pie)
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Ingredients
- 700 g beef braising steak
- 100 g smoked bacon lardons
- 200 g chestnut mushrooms, sliced
- 6 shallots, peeled and halved
- 300 ml red wine
- 150 ml beef stock
- 2 tbsp plain flour
- 1 ready-rolled puff pastry sheet
- 1 egg, beaten
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 844 kcal
- Protein
- 49.3 g
- Carbohydrate
- 43.3 g
- of which sugars
- 6 g
- Fat
- 46.1 g
- of which saturates
- 19.4 g
- Fibre
- 3.2 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the beef into 2cm chunks and toss with the plain flour.
- 2
Heat the olive oil in a large flameproof casserole and brown the beef and bacon lardons together over a high heat, then add the shallots and mushrooms and cook for 5 minutes.
- 3
Pour in the red wine and beef stock, scraping up any browned bits, cover and simmer gently for 55-60 minutes until the beef is tender and the sauce has thickened. Leave to cool slightly.
- 4
Heat the oven to 200C (180C fan, gas 6).
- 5
Spoon the cooled filling into a 1-litre pie dish, top with the puff pastry, trimming and crimping the edges to seal, and brush with the beaten egg.
- 6
Cut a small slit in the top and bake for 25-30 minutes until the pastry is puffed and deep golden.
- 7
Rest for 5 minutes before serving.
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