Classic Boeuf Bourguignon with Mushroom & Pearl Tart/Pie | Aussie Beef & Lamb | Singapore

Ingredients

• 128g Plain all-purpose flour
• 75g Unsalted butter
• 1 Egg yolk
• 5g Sugar
• 2.5g Salt
• 400g Beef Rump
• 50g Bacon (diced)
• 25g Garlic (peeled and minced)
• 200g Carrot (peeled and diced)
• 50g Pearl onions (peeled)
• 50g Mushroom (diced)
• 1pc Bay leaf
• 4 sprigs thyme
• 20g Tomato paste
• 30g Unsalted butter
• 30g Plain all-purpose flour
• 500ml Red wine, preferably Pino Noir
• 7500ml Beef stock
• 300g Russet potatoes
• 300ml Milk
• Salt (to taste)
• 300g Pumpkin
• 70g Shallots (peeled)
• 100ml Apple cider vinegar
• 100ml Water
• 15g Sugar
• 5g Salt
• 60g Shredded mozzarella cheese
• 40g Edamame
• 4pcs Cherry tomato
• 2pc Baby radish
• Red-vein sorrel cress (as needed)
• Purple shiso cress (as needed)
• Pea shoot cress (as needed)
• Edible flowers (as needed)