Serves : 4
Preparation time: 20 minutes
Cooking time : 30 minutes
Ingredients
- 420 g beef bourguignon (vacuum-packed)
- 2 slices tart dough (shortcrust or puff pastry)
- 250 ml (1 cup) béchamel sauce (homemade or ready-to-use)
- 1 egg, beaten (for gilding)
- Salt and pepper to taste
Preparation
- Preheat oven to 180°C (350°F).
- Bring a large pot of water to the boil. Place the vacuum-packed beef bourguignon in the boiling water and heat for 5 to 6 minutes.
- Remove the beef bourguignon from the bag, drain off half the juice and keep the other half with the meat.
- In a bowl, combine the boeuf bourguignon and its juices with the béchamel sauce. Mix well to ensure a smooth sauce.
- Roll out a sheet of pastry in a pie tin. Top with the beef and béchamel mixture.
- Cover with the second layer of pastry. Seal the edges well and make a few slits in the top to allow steam to escape. Brush top pastry with beaten egg for gilding.
- Bake for 25-30 minutes, until golden brown.
- Let stand a few minutes before serving.
