Boeuf Bourguignon Hand Pies

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season beef cubes with salt and pepper. Dredge in flour, shaking off excess.

Heat olive oil in a large skillet over medium-high heat. Brown beef in batches to avoid overcrowding the pan. Remove beef and set aside.

If using bacon, cook until crispy in the same skillet. Remove bacon and set aside, reserving bacon fat in the pan.

Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and tomato paste; cook for 1 minute more.

Deglaze the pan with red wine, scraping up any browned bits from the bottom. Bring to a simmer.

Return beef and bacon to the skillet. Add beef broth, bay leaf, and thyme. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until beef is very tender.

Stir in mushrooms and cook for another 10 minutes, or until softened.

Remove from heat and let the mixture cool slightly. Remove bay leaf.

On a lightly floured surface, unfold the puff pastry sheets. Use a 2-inch cookie cutter (or cut into 2-inch squares) to create circles or squares. Re-roll scraps to get more pastries if needed.

Place a spoonful of the beef mixture in the center of each pastry circle/square. Brush the edges of the pastry with egg wash. Fold the pastry over to form a half-moon shape (or fold into a triangle), and press the edges firmly to seal with a fork.

Brush the tops of the hand pies with egg wash. Cut a small slit on top of each pie to allow steam to escape.

Bake for 15-20 minutes, or until golden brown and puffed.

Let cool slightly before serving.