Burgundy Pie Recipes

BURGUNDY CHICKEN PIE

Steps:

• In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.
• Preheat the oven to 425 degrees F (220 degrees C).
• Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
• Bake in preheated oven for 45 minutes, or until crisp and golden.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF AND BURGUNDY PIE RECIPE

Steps:

• Cook and stir bacon in Dutch oven on medium heat until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Add 2 Tbsp. dressing to bacon drippings in pan; mix well. Reserve for later use.
• Combine 1/2 cup flour and 1/2 tsp. pepper in large bowl. Add beef pieces; toss to evenly coat meat with flour mixture. Gently shake beef to remove excess flour mixture; discard unused flour mixture.
• Heat reserved dressing mixture on medium-high heat. Add half the beef pieces; cook 8 to 10 min. or until evenly browned, stirring frequently. Use slotted spoon to transfer browned meat to medium bowl. Cook remaining beef pieces in drippings remaining in pan; add to cooked beef in bowl, reserving meat drippings in pan.
• Add vegetables to reserved drippings; cook and stir 5 min. Stir in garlic. Return browned beef to pan along with the beef broth, wine and bay leaf; stir. Bring to boil; simmer on medium-low heat 1 hour or until beef is tender, stirring occasionally.
• Mix thyme with remaining dressing, flour and pepper until blended. Add to stew; mix well. Simmer 15 min. or until thickened, stirring frequently. Remove and discard bay leaf. Spoon meat mixture into 2-qt. casserole sprayed with cooking spray; top with bacon.
• Heat oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust Recipe; place on lightly floured surface. Roll out to size 1/2 inch larger than top of casserole dish; place over casserole dish. Flute edge, sealing pastry to edge of dish. Cut several slits in crust to allow steam to escape; place on baking sheet.
• Bake 35 to 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.

BEEF BOURGUIGNONNE POT PIE

Steps:

• Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season 1/2 cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8-10 minutes per batch. Transfer to a plate.
• Cook bacon in same pot, stirring often, until brown and crisp. Add 1/4 cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.
• Mix 1 tablespoon flour and 1 tablespoon butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1 - 1 1/2 hours.
• Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8-10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25-30 minutes. Let stew cool.
• Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4" larger than baking dish (use a 2-qt. oval or an 8" square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Transfer stew to baking dish. Brush edge of pastry with egg.
• Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1" overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.
• Bake until crust is deep golden brown, 30-35 minutes. Let pie cool slightly.
• Do ahead: Stew can be made 2 days ahead. Cover and chill.

BURGUNDY PIE

Steps:

• Preheat oven to 400 F. In a bowl, combine the blueberries, cranberries, sugar, flour, nutmeg and salt; toss until well combined. Using as little additional flour as possible, roll out the dough and line the bottom of the pie plate. Spoon the filling into the pie dough. Dot the filling liberally with butter. Roll out the remaining dough until is large enough to cover the top of the pie. Set it on the filling. Fold and crimp the overhang to seal it. Brush the surface with the egg mixture and cut a few slashes for venting. Bake the pie for about 50 minutes or until the crust is golden.