Boeuf Bourguignon Hand Pies

Miniature hand pies filled with tender beef, vegetables, and rich red wine sauce. A portable and delicious snack inspired by classic Boeuf Bourguignon.

Prep Time

20 minutes

Total Time

55 minutes

Calories

415 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.21/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbBeef Chuck, cut into 1/2-inch cubes(Trimmed of excess fat)

£5.50

2tbspAll-purpose flour

£0.05

2tbspOlive oil

£0.20

4slicesBacon, diced(Optional, adds flavor)

£1.50

1mediumOnion, chopped

£0.30

2mediumCarrots, chopped

£0.25

2stalksCelery, chopped

£0.40

2clovesGarlic, minced

£0.15

2tbspTomato paste

£0.20

1cupDry red wine(Burgundy or Pinot Noir recommended)

£1.50

1cupBeef broth(Low sodium)

£0.50

1Bay leaf

£0.10

0.5tspDried thyme

£0.10

8ozButton mushrooms, quartered

£1.00

1package (14 oz)Frozen puff pastry(Thawed)

£2.50

1Egg(For egg wash)

£0.30

to tasteSalt

to tasteBlack pepper

Total Cost

£14.55

£1.21 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Season beef cubes with salt and pepper. Dredge in flour, shaking off excess.
3.
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.
4.
If using bacon, cook until crispy in the same skillet. Remove bacon and set aside, reserving bacon fat in the pan.
5.
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.
6.
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Bring to a simmer.
7.
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.
8.
Stir in mushrooms and cook for another 10 minutes, or until softened.
9.
Remove from heat and let the mixture cool slightly. Remove bay leaf.
10.
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.
11.
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.
12.
Brush the tops of the hand pies with egg wash. Cut a small slit on top of each pie to allow steam to escape.
13.
Bake for 15-20 minutes, or until golden brown and puffed.
14.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (140g)

415 kcal / 1736 kJ

Carbs

18g

7% of RDA

Fat

27g

39% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, use bone-in beef chuck or short ribs.

You can prepare the beef bourguignon filling a day ahead and refrigerate it. This allows the flavors to meld even further.

Don't overfill the hand pies, or they will be difficult to seal.

Serve warm or at room temperature.

Cooking Equipment

Large Skillet

Oven

Baking Sheet

2-inch Cookie Cutter (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Boeuf Bourguignon Hand Pies

Ingredients

Instructions