Beef pies

by newintstudents

Taken from the Woolworths site (13/8/2012- 3:39PM)

“Beef Burgundy pies

Beef Burgundy pies

Preparation time
20 mins
Cooking time:
2 hrs


  • 1.5 kg diced beef casserole
  • 1/4 cup plain flour
  • 1/4 cup olive oil
  • 250g Kaiser fleisch or bacon, chopped
  • 6 spring onions or small white bulb onions,
  • peeled, trimmed and ends halved
  • 2 tbs tomato paste
  • 1 cup red wine
  • 2 cups beef consommor liquid beef stock
  • 1 bouquet garni (see note)
  • 150g button mushrooms
  • 3 sheets frozen puff pastry, thawed


  1. Toss diced beef in flour to coat lightly. Heat 1 tbsp of the oil in a large heatproof casserole. Add Kaiser fleisch or bacon and onions. Cook until golden. Remove. Heat remaining oil and cook beef in batches until well browned. Remove.
  2. Drain off any oil. Add tomato paste, wine, consommor stock and bouquet garni and stir with a wooden spoon to loosen sediment on base of pan.
  3. Return cooked ingredients to pan and add mushrooms. Bring to the boil, reduce heat to a gentle simmer, partially cover and cook for 11/2-2 hrs, until beef is very tender. Remove the bouquet garni.
  4. Preheat oven to 200 degrees celcius. Divide mixture between 6 x 2 cup ovenproof dishes. Cover each with pastry, pressing edges to seal and trim off excess. Cut a few steam holes in the top. Bake for 15 mins until golden brown. Serve with herb and garlic bread sticks (see opposite page).
  5. NOTE: Look for bouquet garni in the herb and spice section in store at Woolworths.

Nutritional Information:

Per Serve:
  • N/A”