I can’t recall if I have mentioned it before but my family used to live in Australia. I was in early elementary school at the time but there are still some things that stick out in my mind. The neighbours cat that we almost adopted as our own, PC (Pussy Cat). The one time someone broke into our house. My first kiss in line in kindergarten waiting to be let out for recess. My awesome accent. And, strangely enough, the pie shop at our local mall.
That pie shop had a delicious personal size beef bourguignon pie that I will never forget. Heck it has been almost 20 years since last had one and it is inspiring this blog post.
This is an alteration to a recipe I already posted and may I say an improvement. Who wants beef bourguignon on rice when you can have it in a pie? Yeah b–ch!
Beef Bourguignon Filling:
1 bag of Gardein Beef Tips
2 tbsp. organic Earth Balance
1 c. chopped onion
12 mushrooms sliced
2 tbsp. tomato paste
3 tbsp. flour
1 c. veggie broth
1 tsp. thyme
1 tsp. marjoram
2 bay leaves
1/2 vegetarian beef bouillon cube
1c. red wine
1/2 tsp. salt
1 tsp. pepper
Pie crust:
2 1/4 c. all purpose flour
1/4 c. sugar
1/4 tsp. fine sea salt
1 c. (2 sticks) chilled Earth Balance butter sticks, cut into 1/4-inch cubes
1/4 c. (or more) ice water
Preheat oven to 250°F.
Heat a splash of olive oil in a medium frying pan. Saute the onions and mushrooms until the mushrooms have softened slightly and the onions are browning.
Stir in the tomato paste, flour, marjoram, thyme and bay leaves.
Meanwhile, warm the vegetable broth in a saucepan. Dissolve the vegetarian beef bouillon cube in the broth.
Add the broth and 1/2 cup of the wine slowly to the frying pan with the mushroom mix. Season with salt and pepper and pour into a casserole dish.
Cover and cook for 2 hours, adding the other 1/2 cup of red wine gradually throughout.
With the mushrooms in the oven, melt the butter in a medium frying pan. Brown the Gardein Beef Tips in the butter, turning so that the sides are crisp.
While the mushrooms continue to cook, make the pie crust. Combine flour, sugar and sea salt in heavy-duty stand mixer fitted with paddle attachment. Blend on low speed. Add Earth Balance and mix on low speed until mixture is crumbly.
Sprinkle with 1/4 cup ice water and mix until the dough clings to paddle. Add more ice water by teaspoonfuls if the dough is dry. I needed about 1/4 + 1/8 cups.
Gather the dough together. Divide the dough in two and roll out each on a flour counter top, one at a time. Using the small tin pie plates as a guide, cut out 3 small circles our of each, about 1/4 of an inch bigger than the plate. Cut out some little decorations for the top too if you are feeling so whimsical.
After the 2 hours are up, remove the mushrooms from the oven and add the beef tips to the casserole dish. Stir until they are mixed in.
Remove the bay leaves. Increase the oven temperature to 375°F.
Lay one layer of crust into a mini pie pan. Put the filling in the pie crust and lay another pastry circle on top. Pinch the corners to close.
Cook for about 30-45 minutes, until you hear it bubbling inside and the pastry is brown. Enjoy!
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