Beef Bourguignon Pies with Pea and Potato Crush

Name: Beef Bourguignon Pies with Pea and Potato Crush
Yield: 10
Ingredients: 100.0ml Oil, vegetable; 1.2kg Beef, diced; 600.0ml Wine, red; 1.0l Water, hot; 50.0g Garlic, crushed; 400.0g Onions, diced; 100.0ml Water, hot; 100.0g KNORR Rich Brown Gravy 7.5kg; 10.0x Pastry, puff, sheets; 500.0g Peas, green; 1.5kg Kipfler potato, washed & peeled

Beef Bourguignon Pies with Pea and Potato Crush – Recipe

Comfort food at its best. Rich meaty filling, flaky puff pastry and a classic side. You've gotta love it.

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For the beef

Oil, vegetable 100.0 ml
Beef, diced 1.2 kg
Wine, red 600.0 ml
Water, hot 1.0 l
Garlic, crushed 50.0 g
Onions, diced 400.0 g

For the gravy

Water, hot 100.0 ml
KNORR Rich Brown Gravy 7.5kg 100.0 g
KNORR Rich Brown Gravy 7.5kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Unilever Food Solutions

Free Sample

For the pastry and vegetables

Pastry, puff, sheets 10.0 x
Peas, green 500.0 g
Kipfler potato, washed & peeled 1.5 kg

Beef

Main Meals

Australian

Casual Dining

Pies & Quiche

Other European

Comfort food at its best. Rich meaty filling, flaky puff pastry and a classic side. You've gotta love it.

...

Preparation

For the beef
- Preheat the oil in a large pot and add the onions, garlic and beef, cook until golden brown.
- Add the red wine and 1 L water. Bring to the boil, reduce heat and simmer until the meat is tender.
For the gravy
- Create slurry with the KNORR Rich Brown Gravy and 100 ml hot water, stir into the cooked pie mix and continue to cook until thickened.
For the pastry and vegetables
- Line the pie dishes with the puff pastry and add the pie mix. Place another piece of pastry on top and press down to seal the edges, bake the pie in a preheated oven (170 degree Celsius) until golden brown and cooked.
- Boil the potatoes until tender, drain and allow to “steam off”.
- Boil the peas for 5 minutes, drain and add to the potato, roughly mash.