Bourguignon is a French word for “cooked in red wine,” aka “to die for.” One of my favorite family dishes is beef bourguignon, which 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.
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!
8 small organic mushrooms, medium diced
4 carrots, diagonal sliced in 1/2″ pieces
3/4 cup yellow onion, medium diced
3-4 cloves garlic, minced
4 strips of bacon, cut in 1/2″ pieces, cooked and crumbled
1 cup red wine – I like a Pinot Noir for this dish.
2 sheets of puff pastry – Pepperidge Farm has my heart on this one due to ease of use. Be sure to put in the fridge the night before or set out to thaw 2 hours before you start cooking.
Sprinkle of flour
1 tsp herbs de Provence
1 sprig of parsley
*Makes a dozen pastries
Prep your veggies: mushroom, carrots, onion and garlic.
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.
Cook bacon until slightly crispy, set aside on a plate with a paper towel. Keep grease in pan for next step.
Saute veggies one at a time, starting with the carrots for 2-3 mins, onion for 2-3 mins, garlic for 1 min and mushrooms for 2 mins. At each step, add a dash of salt and pepper.
Once veggies are slightly browned, add herbs of Provence and red wine.
Bring to a boil, then turn heat to medium and simmer for 20 minutes. Stir occasionally. Preheat oven to 375 degrees.
While the veggies are simmering, put a small handful of flour on the counter and lay out the puff pastry. Utilizing a rolling pin or baker’s roller (I LOVE pampered chef’s!), roll out the pastry into a thin layer.
Place the top of a glass on the pastry, press down and twist to make circles, roll out to 3.5″ in diameter, adding flour if needed. Make 12 pieces.
Using a fork, poke small holes in the pastry to limit the puffiness.
Spray a muffin pan with cooking spray and lay each circle in a compartment, folding over edges, if needed.
Place a Tbsp of veggies into each compartment.
Place pan in oven for 28-30 mins.
Let sit for 10 mins, finely chop parsley and add to top. Serve.