Rufflets Curated Comfort
curated: carefully chosen and thoughtfully organised or presented
comfort: a state of physical and mental ease. Latin: com-fortis ‘strong’ = feeling strengthened
Boeuf Bourguignon Pie
Ingredients to make 4 12x6cm pies
- 1.3kg blade steak, cut into 2cm cubes
- 200g chestnut mushrooms, chopped into small chunks
- 50g dry porcini mushrooms
- 10 shallots, roughly chopped
- 3 garlic cloves, finely chopped
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
- 1 tbsp Worcestershire Sauce
- 2 tbsp potato flour
- 350ml red Burgundy or robust red wine
- 1 tbsp thyme leaves, finely chopped
- 2 tbsp flat leaf parsley, finely chopped
- 2 bay leaves
- 1 tbsp hot smoked paprika
- A few splashes of good olive oil
Bone Marrow Pastry
- 700g plain flour
- 250g bone marrow
- ½ tsp salt
- 25g butter, melted
- 1 tbsp plain flour
- 1 egg, beaten
1.Preheat the oven to 180°C. Put a large, lidded, flameproof casserole over a low-medium heat and add a few tablespoons of olive oil. Add the shallots, carrot, celery, chestnut mushrooms, thyme, bay leaves and Worcestershire sauce, then fry for 10 minutes until starting to soften.
2.Meanwhile, put the dried porcini mushrooms in a heatproof jug, pour over just enough boiling water to cover, then set aside for 5 minutes. When the vegetables have softened, add the beef to the pan, sprinkle it with the paprika and turn up the heat to medium.
3.Add the wine, stir well, cover with baking parchment, pushing it down to touch the ingredients, seal with foil, place the casserole in the oven and cook for 1½ hours.
4.Drain off all the liquid into a saucepan. Blend the potato flour with a little water and mix into the cooking juices, then place on the heat and stir until boiling and thickened.
5.Return the liquid to the meat, add the parsley, mix, and leave to cool completely.
6.Now place the flour and bone marrow, at room temperature (ideally tepid) in a food processor and blitz until very well blended. Transfer to a mixing bowl, add 300ml water and mix until smooth. Divide the dough into eight balls, four weighing 185g and four weighing 115g.
7.Preheat the oven to 190°C/gas mark 5. Brush the inside of the tin or tins thoroughly with butter, then dust lightly with flour. Roll out the larger pastry balls and use to line the tins. Having removed the bay leaves, divide the filling between them. Brush the pastry edges generously with egg, roll out the smaller pastry balls and place on top, pressing the edges together.
8.Trim off the excess pastry with a knife and crimp around the edge. Brush with egg and cook for 50 minutes. Leave to cool for five minutes, then turn out of the tins and serve.