National Pie Week: Turn COOK Beef Bourguignon Into Individual Pies
Posted on 7 March 2014
Tags: Video, recipe, pies
With it being National Pie Week we thought it was high time we cracked out these two videos of Lyndsay making two COOK classics into delicious pies. The Beef Bourguignon has been given a shortcrust lid and the Chicken Alexander a simple puff pastry lid.
PIE NUMBER 1:
BEEF BOURGUIGNON PIES WITH SHORTCRUST PASTRY LID
Lyndsay's Tip: cut round your pastry cases to get the right lid size. (Simple, we know - but still.)
Lyndsay's Tip: Serve with braised red cabbage to keep it light, and open up the pie and add extra gravy for a ahomemade feel.
Click here to see the Chicken Alexander Pie
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