On the very rare occasions when I toss my pescetarianism aside, it usually means I’m in the presence of bacon. Or perhaps… bacon-and-wine-braised beef. Actually, any meat that has been wrapped, sauteed, braised or otherwise touched by bacon (insert smiley face here).
I made Ina’s beef bourguignon for the kids a few months ago and they raved about it. It’s such a luscious, complex melange of beef, bacon, veggies and red wine. It’s perfect really, especially on a rainy day.
But rather than make the exact same thing again, we wanted to give it a little twist – add a crust and turn it into a single-serving beef pot pie. And, lest you forget… we LOVE anything mini or single-serving than can be prepped a day in advance and baked just before serving. Makes our dinner-partying life so much easier…
Mini Beef Bourguignon Pot Pies
- 1 batch of Ina Garten’s Beef Bourguignon (make it up to 2 days in advance); a full batch makes at least 16 mini pot pies, so cut in half if needed
- Puff pastry (1 sheet for every 4 servings)
- 1 egg
Fill a 6 or 8oz ramekin with the beef bourguignon (fill it to just about 1/2 inch below the top of the ramekin, otherwise it will bubble up and crack through the pastry crust while cooking). Roll out the pastry crust and cut circles that are about 1″ diameter wider than your ramekin. Drape the pastry over the ramekin and crimp the edges to seal shut. Prick all over with a fork. Put the ramekins on a foil-lined baking sheet.
Make ahead: you can complete this step up to a full day in advance. Cover the ramekins with foil or plastic wrap and refrigerate.
Bake: preheat the oven to 425 degrees F. Lightly beat the egg, then brush the pastry crusts with the egg. Bake for about 18-22 minutes until the tops are browned to your liking. Let cool for about 5-10 minutes before serving… they’re hot!
Note: serve these with both a fork and a spoon… once the meaty & veggie parts are gone, people tend to want to drink the broth. It’s too tempting not to.Pin It