The Best Boeuf Bourguignonne Pie Ever

Our friend CJ, is a man of simple, catholic (you might say) tastes when it comes to food, but like all new age men, is really starting to enjoy cooking. He has a nice line in pasta and is developing a nice little reputation on the Barbie.

A bit scared of ethnic food. He was known to go Japanese recently.
When the Bento box lunch arrived…it was picked over.
Not really very hungry he pouted.
He left early. “I have an important meeting” was the cry as he exited.
It was only 10 minutes later he was spotted by a fellow luncher… sitting in his car scoffing down a foot long Subway…not enough satisfaction in that far too healthy food, for our boy.

Amongst his very favourite food is sausages wrapped in white bread
with lashings of tomato ketchup.
His description of this New Zealand Icon… “Stunning”
But hot on the list of next favourites is a good pie
He has entered into the “Laurie’s Birthday Pie-making Contest” for the last six years.
He has been spectacularly unsuccessful, till this year.


CJ was a little concerned as he hasn’t been winning this contest
.
Last year he decided to pull in the expert.
He commandeered the services of our son Dan, (above) who is a pie eating, and pie cooking aficionado

Following is the correspondence between CJ and our son Dan re his entry.

From: CJ
Sent: Monday, 12 March 2007 9:24 a.m.
To: DanSubject: [SPAM] - Meat Pie recipe --

Hi Dan. Quite a few years back you gave me your recipe for a beef meat pie. We are having a boy’s pie bake off and I remember your pie was great. Do you still have it?
RegardsCJ


From: Dan
Sent: On 12/3/07 9:45 AM
To: CJSubject: Meat Pie recipe

Oooo that sounds good!
My favourite is the make a Boeuf Bourguignonne Pie...
but I've been known to rustle up a mince variation...Depends on Size a bit too...
Boeuf Bourguignonne goes great in individual sizes...
Mince is better as a Square Baked on the flat

Bourguignonne version

Olive Oil
Rump steak (diced in 2 cm chunks trim off fat)
Onions (Finely Diced)
Carrots (Finely Diced)
Garlic (Shit loads)
Good strong Garlic Salami (if chub then diced or if sliced then just chop fine)
Mushrooms (Meaty Big Brown buggers for colour & Flavour diced)
Good Red Wine (Pinot noir preferred... 2 cups for the Stew... remainder for chef :)
Bouquet Garni (Thyme, Parsley, Bayleaves) Tied together then removed later
Cheese (Go for a Gruyere or something winey)
Heavy based saucepan
Dice the Meat and season with Salt (lots about 2 good pinches of sea salt) pepper
& 1 Tsp of flour
Brown the meat on high heat and remove from the pan
Saute onions & carrots until onions are soft
Add Salami
Add Garlic
Add Mushrooms
Chuck in Bouquet Garni, the meat and the Red Wine...
Season with Salt & Pepper
Cook for 30 minutes until liquid has reduced and stew is thick
Remove Bouquet Garni and let the mixture cool

Line Muffin tins or Pie dishes with Flakey Pastry
Fill each with cool mixture ...
Then top with Gruyere Cheese and a Flakey Pastry top
Whack them in the oven pre heated to 200C
Then Watch the magic unfold

Mince version
Soften 2 x chopped onions in olive oil
Add 500 gms mince & brown on High heat
Add 1 cup very finely diced carrots
Add Garlic 3 cloves
& Dried Oregano & Dried Thyme (Tspoon of each)
Season with Salt & Pepper
Add 1 tin of Diced tomatoes
Reduce heat and
add 1 cup red wine,
1 cup strong Beef stock
& simmer for 30 minutes until liquid reduces
Lay 1 sheet of Flakey pastry on a oven dish

Place cooled mixture on top ... use a slotted spoon and reserve any liquid to make gravy if you're feeling frisky... Perfect with Brussels sprouts
Cover with Grated Cheese (Again gruyere is the go)
Then place another sheet of Pastry on top & seal the edges by folding and crimping
Place a slit or two in the top to allow air to vent out & chuck it in the oven
at 200 c until it goes puffy & golden



Then GET STUCK IN TO IT!!!

Hope these help... both are pretty yummy...

Bourguignonne will win the creative department...

Mince pie for Party fun times and gluttony

Hope all's well & see you very soon

Yours in Pies

Dan :)

Unfortunately it didn’t work for CJ last year he was pipped at the post by another contestant with his beef and stout pie cooked in a camp oven, see below. Apparently the beef was divine.

Below last year's contestants;



Left to right (Alistair Waite eventual winner with his beef and stout pie cooked in a camp oven – see other photo attached). Lawrie Newhook, who created a tasty chicken pie, CJ who gave an airing to his Beef Bougignone creation which came second, and seated, Terry ‘Smart’ Jones who created a mince and cheese number (highly commended).

Not deterred he gave it his best shot this year And here we go.

Sent: Tuesday, 15 July 2008 4:45 p.m.

To: Dan Subject: Meat Pie recipe -

Email contains remote images

Praise the lord. Success at last!!! Dan you will be pleased to know that I won the ‘Supreme Pie Award’ at our annual (6 years running) pie night using your recipe for Boeuf Bourguignon. From four entrants (fish, mince, steak and my own creation) your (our) recipe won. I must admit there was daylight between our entry and second place (a rather lacklustre mince pie). As I cannot use this recipe next time I will need to ask you again for another stunner for next year! As you were a big part of my award I will share with you the engraved rolling pin (cost $3.50 from The Warehouse) for a few days. Suggest spot lit over the fireplace, is always a conversation stopper when friends pop around.Thanks again for your recipe and helping me bath in the warm glow of gastronomic success.

Yours in pie-makingCJ

So a winner for CJ and Dan…can’t wait till next year.

Unfortunately I don’t have any photos of the winning event
So I had to make one of the pies.
I opted for the Mince version. See above.
It was great, full of flavour, and perfect for sitting around in front of the TV last night.
Gluttony did rule.

This could feed four people but Dale and I managed to consume it all.
Along with a couple of glasses of good red wine.


PS After a visit to the movies Get Smart...very funny
The leftover mince turned into a wonderful Sunday dinner.
Topped with Kumara and garlic mash
Sprinkled with gruyere cheese
Baked 25 minutes @ 180C

Delicious