Beef bourguignon pies with chips | Women's Weekly Food
A modern and delicious beef bourguignon pie with individual dishes filled with the traditional French beef stew and topped with puff pastry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 12 (480g) pickling onions
- 6 (480g) bacon rashers, rind removed, sliced thinly
- 2 tablespoons olive oil
- 400 grams mushrooms
- 1 kilogram gravy beef, trimmed, cut into 2cm pieces
- 1/4 cup (35g) plain flour
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 1 cup (250ml) dry red wine
- 2 cups (500ml) beef stock
- 750 grams packet frozen potato chips
- 2 sheets ready-rolled butter puff pastry
- cooking-oil spray
- 1/2 cup finely chopped fresh flat-leaf parsley
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