Bourguignon Pastries contain all of the delicious ingredients of Beef Bourguignon – bacon, mushrooms, carrots, onion and red wine – paired with puff pastry and quick prep.
Bourguignon Pastries were created as a quick alternative for the beef dish of the same name.
Per the dictionary, Bourguignon is a French word for “cooked in red wine,” aka “to die for”; it is one of my favorite family dishes. My dad is French, so it quickly became a family tradition. It usually consumes a holiday weekend with lots of stirring, simmering and tasting. After hours of cooking until it’s just right (and several champagne toasts!), we enjoy the beautiful presentation and taste of this comforting and rich dish.
It’s so easy! Bourguignon Pastries turns this loved French dish into a simple appetizer. Here’s how it comes together:
- We start with the meat. Cook bacon, set aside and use au jus to cook the veggies.
- Let the mushrooms, carrots, onions and garlic simmer in red wine. Pinot Noir is my go-to, but any Burgundy is good too!
I have to take a brief moment and tell you about my other love in the kitchen: my Joseph Joseph garlic rocker (See here!). Garlic presses can be hard to use and clean, but this tool uses easy rocking to perfectly mince your garlic.
- Using a muffin tin, add puff pastry, veggies and bacon.
- Bake until fluffy and top with parsley.
In summary, Bourguignon Pastries are fancy and made to impress – without hours in the kitchen.
For this week’s The Jolly Hostess twist, I’ve cut the time down, but kept the key ingredients of this French staple in appetizer form – ooh la la! Grab that red wine (save some for drinking!) and you’ll be ready to impress.
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