Boeuf Bourguignon Pies

And so it's the end of 2011, and the time where we look back on the year that was, and set high expectations on the year ahead. My year in brief:

• I finally purchased my first home, and am slowly becoming accustomed to the responsibilities that come with that
• I became an uncle to the most gorgeous little girl in the world, Princess Aurora
• I went to Singapore and Borneo, got to put up my feet and relax, and see some dear friends that i miss all the time
• I felt recognized for my work (my day job) and felt like I'm finally making a difference in my workplace
• I got to meet the Iron Chefs! And better still, so did my dad. 

There was sadness and disappointment in 2011, as there is every year. But i choose not to dwell on these things, and i look forward to another year of new horizons. I hope everyone who reads this can also see some good that has come out of the past 12 months, and if they cannot, let me know i can help make 2012 a year you'll look back on with a smile.

As to 2012 for me, who knows? I want to achieve many things, and i think that these should be the subject of another recipe, and another post.

For now: Happy New Year, and below is the recipe i made for pot luck NYE dinner.

Ingredients (Makes 20 pies)

• 500gm chuck steak
• 100gm bacon, cut into small cubes
• 4 tbsp butter
• 2 tbsp flour
• 1 leek
• 6 shallots
• 1 large carrot
• 1 stalk celery
• 100gm button mushrooms
•  1 bottle good red wine
• 5 bay leaves
• 1/2 bunch thyme
• Salt and pepper
• 4 sheets puff pasty
• 5 sheets shortcrust pastry
• 1 egg
• 1/4 cup milk

Method

Dice the beef into 1cm pieces

Finely dice the celery, mushrooms and carrot and place together

Finely dice the leek and shallots and place in another container

Heat a cast iron pot over medium heat and add 1 tbsp butter
Brown the beef in 3 batches, leaving the oil in the pot

Add another tablespoon of butter and add in in the leek, onion and bacon

Saute for 5 minutes before adding the carrot, mushrooms and celery

Saute for a further 10 minutes
Return the beef to the pot and add the red wine, thyme and bay leaves

Cover and place in a low oven (160 degrees) for 4 hours, stirring occasionally
If there is a lot of liquid (you can't see the meat) cook down on the stove top.
In a small saucepan, melt the remaining butter over medium heat until bubbling
Add the flour and stir. IT should form a ball
Cook the ball until it is beginning to catch on the bottom of the saucepan
Add the ball to the beef and stir through; this will thicken the sauce.
Place in the fridge until cold.
Preheat the oven to 180 degrees.
Grease a 12 hole muffin tin.
Cut out 10 circles of the shortcrust pastry and press into the base and sides of the muffin tins; there should be some overhang, or a lip

Place 1 heaped tablespoon of the beef mixture into each shortcrust 'cup'

Place a smaller circle of puff pastry on top as a lid and press the sides down. 
Use a sharp knife to clean the edges of the pies and cut off excess pastry.

Use the knife to poke 1 hole in the top of each pie.
Whisk the egg and milk together and brush the top of each pie with the mixture.
Place into the oven for 20 minutes.
Let cool in the tin for 5 minutes then transfer the pies to a cooling rack.

Repeat for the remaining 10 pies.