Best 2 Burgundy Pie Recipes

In the realm of delectable and comforting dishes, the Burgundy pie stands tall, exuding a rich tapestry of flavors and textures. This culinary masterpiece, originating from the heart of the Burgundy region in France, has captivated taste buds for centuries. Burgundy pie is a delectable combination of tender beef or lamb, slow-simmered in a robust red wine sauce, enveloped in flaky, golden-brown pastry. It embodies the essence of French cuisine, combining culinary artistry with rustic charm. Embark on a journey through the article to discover a curated collection of recipes that unveil the secrets of this classic dish. Delve into the art of crafting the perfect pastry, explore variations using different meats, vegetables, and wine pairings, and uncover the secrets of achieving that perfect balance of flavors. Prepare to tantalize your taste buds and immerse yourself in the rich history and timeless appeal of Burgundy pie.

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BURGUNDY CHICKEN PIE

Burgundy Chicken Pie image

A real British dish - delicious, easy, and different.

Provided by Merav Ross

Categories World Cuisine Recipes European UK and Ireland English

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 onions, chopped
2 teaspoons vegetable oil
4 boneless skinless chicken breasts, cut into cubes
6 ounces button mushrooms, chopped
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1 ¼ cups white or red Burgundy wine
1 cube chicken bouillon
¾ cup water
salt and pepper to taste
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 egg, beaten

Steps:

In a large skillet, saute onions in oil over medium heat until softened. Add the chicken, and cook until browned on all sides. Add the mushrooms, and cook until soft . Stir in the thyme and flour, and then add the wine. Dissolve the chicken bouillon in water, and stir into the chicken and vegetables. Simmer uncovered for 15 minutes, then season to taste. Transfer mixture into a deep pie dish, or a 2 quart baking dish, and set aside. Keep any excess sauce separately for gravy.
Preheat the oven to 425 degrees F (220 degrees C).
Roll out the puff pastry. Cut a 1/2 inch (1 cm) strip. Brush the rim of the pie plate with water, arrange the pastry strip around the top edge of the pie dish, and press the pastry in position. Brush the pastry edge with water. Roll out remaining pastry, and use to cover the filling. Seal the edges well; trim and crimp the edge. Brush pastry with beaten egg, and make a small hole in the center of the top. Use the pastry trimmings to make leaves; arrange on top of the pie. Brush pastry leaves with egg.
Bake in preheated oven for 45 minutes, or until crisp and golden.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 33.3 g, Cholesterol 57.5 mg, Fat 25.7 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 418.3 mg, Sugar 2.3 g

BURGUNDY PIE

BURGUNDY PIE image

Categories Fruit Dessert Bake Christmas

Yield 1 pie

Number Of Ingredients 9

Ingredients

Dough for 9" double crust pie
2 cups fresh or frozen blueberries
2 cups fresh or frozen cranberries, (halved if using fresh)
1.5 cups light brown sugar
1/4 cup flour
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
2-3 tablespoons unsalted butter
1 egg, beaten with 1 teaspoon water (for glaze)

Steps:

Preheat oven to 400 F. In a bowl, combine the blueberries, cranberries, sugar, flour, nutmeg and salt; toss until well combined. Using as little additional flour as possible, roll out the dough and line the bottom of the pie plate. Spoon the filling into the pie dough. Dot the filling liberally with butter. Roll out the remaining dough until is large enough to cover the top of the pie. Set it on the filling. Fold and crimp the overhang to seal it. Brush the surface with the egg mixture and cut a few slashes for venting. Bake the pie for about 50 minutes or until the crust is golden.

Tips:

When choosing your beef, opt for a chuck roast or blade steak for the best flavor and texture.
Don't be afraid to use a good amount of red wine in the braising liquid. It will add a rich, deep flavor to the pie.
Be patient when braising the beef. It takes time for the meat to become tender and fall apart.
If you're short on time, you can use a pressure cooker to braise the beef. This will cut down the cooking time significantly.
Serve the pie immediately, or let it cool slightly and then reheat it before serving.

Conclusion:

Burgundy pie is a classic French dish that is perfect for a special occasion. With its rich, flavorful sauce and tender beef, this pie is sure to impress your guests. Whether you follow the traditional recipe or make a few substitutions, you're sure to enjoy this delicious and comforting dish.