The perfect winter warmer, these deliciously nutritious pies are destined to become a firm family favourite. Delish!

Beef Bourguignon Pies

Makes 4

¼ cup plain flour
Sea salt and cracked black pepper
1 kg chuck beef, cut into 2.5cm cubes
¹⁄ ³ cup olive oil
150g speck, trimmed and diced
1 onion, chopped2 garlic cloves, crushed
300g button mushrooms, quartered
1 cup red wine
1 cup beef stock
3 bay leaves
7 sprigs thyme, plus extra for garnish
2 sheets ready rolled shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
1 egg, beaten, for glazing

1. In a bowl, season flour with salt and pepper and add meat. Toss until coated in flour, then shake off excess. Heat half the oil in a large cast iron casserole dish over a medium-high heat. Cook meat in two batches until browned all over. Remove meat from pot.

2. Add remaining oil and heat over a medium-high heat. Add speck, onion and garlic and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, for 5 minutes.

3. Return meat to pot, then add wine, stock, bay leaves and thyme. Stir to combine. Bring to the boil. Cover with a lid, reduce heat to low and simmer for 1 hour, stirring occasionally. Remove the lid, stir and simmer uncovered for a further 1 hour and 15 minutes or until thickened. Cool slightly.

4. Preheat oven to 200°C. Cut each sheet of shortcrust pastry into 2 diagonal pieces, then line 4 x 10cm round individual springform tins. Press pastry into base and sides. Trim edges. Use scraps to cover gaps.

5. Cut out 4 rounds of puff pastry for lids by placing tin on top of puff pastry sheet and cutting around it. Spoon filling into cases, then top with puff pastry lids and press over edges to seal. Trim.

6. Put tins on an oven tray and brush with egg. Bake for 30-35 minutes or until golden. Cool in tins for 10 minutes, then remove and serve, sprinkled with extra thyme.

Recipe and food styling: Kerrie Worner
Styling: John Manglia
Photography: Nicky Ryan

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