Beef Bourguignonne Hand Pies
Here we've transformed French beef bourguignonne into savory hand pies that bake up beautifully in a standard muffin pan. The beef is a snap to prepare in an Instant Pot using our starter, which includes the classic ingredients of red wine, beef stock, cremini mushrooms and herbs. You can prepare the beef a day or two in advance so all that’s left to do is roll out the puff pastry, assemble the pies and bake them just before serving, which makes them a great choice for entertaining.
For the beef bourguignonne:
- 3 lb. (1.5 kg) boneless beef chuck, cut into 2-inch (5-cm) pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. vegetable oil
- 1 jar Williams Sonoma Instant Pot Beef Bourguignonne Starter
All-purpose flour for dusting
- 2 sheets frozen puff pastry, about 14 oz. (440 g) total, thawed
- 1 egg beaten with 1 Tbs. water
- Flaky sea salt
To make the beef bourguignonne, season the beef with kosher salt and pepper. In an Instant Pot set to sauté, warm the oil. Working in batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Turn the Instant Pot off for 5 minutes to let cool. Return all the beef to the pot and pour the starter over the meat but do not stir. Lock the lid in place, seal and set to cook at high pressure for 40 minutes. When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam. Carefully remove the lid. Set to sauté for 5 minutes. Cook, stirring once halfway through, for 5 minutes; the sauce will thicken slightly. Transfer the beef to a large bowl and let cool slightly. Using two forks, shred the meat into small bite-size pieces. Let cool while you roll out the puff pastry.
Preheat an oven to 400°F (200°C). Lightly coat 12 standard muffin cups with nonstick cooking spray and wipe out any excess.
On a lightly floured surface, roll out each puff pastry sheet into a 10-by-15-inch (25-by-38 cm) rectangle. Cut each pastry sheet into six 5-inch (13-cm) squares. Gently press the pastry squares into the prepared muffin cups, resting the corners of each square on the rim of the cup. Fill each prepared muffin cup just to the rim of the cup. Brush the corners of the pastry with some of the egg wash, then fold each corner over the filling toward the center of the hand pie. Pinch the corners together gently so that they stick together. Brush the tops with the egg wash and sprinkle with flaky sea salt.
Bake until the puff pastry is golden brown, 15 to 18 minutes. Let the hand pies cool in the pan for 5 minutes, then use an offset spatula to loosen the pies and remove them from the pan. Serve warm. Makes 12 hand pies; serves 6.
Williams Sonoma Test Kitchen