Bourguignon Pastries

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, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

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.


Bourguignon pastries, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

It’s so easy! Bourguignon Pastries turns this loved French dish into a simple appetizer.  Here’s how it comes together:

  1. We start with the meat.  Cook bacon, set aside and use au jus to cook the veggies.
  2. 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.

  1. Using a muffin tin, add puff pastry, veggies and bacon.
  2. Bake until fluffy and top with parsley.

Bourguignon pastries, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

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.

Bourguignon pastries, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

Bourguignon pastries, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

Bourguignon pastries, beef, mushroom, sauce, variations, french appetizer, easy, puff pastries, simple, party, bites, ideas, bacon, red wine, fancy

Working with puff pastry is the best! See Puff Pastry Delights and Beef Hand Pies.

 If you love this recipe, follow this link to get #thejollyhostess recipes right in your inbox. 

Cheers!

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Bourguignon Pastries Yum
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pepperidge Farm has my heart on this one due to ease of use. Place puff pastry in the fridge the day before, or at least a few hours, you make the recipe.
  2. Preheat oven to 375 degrees.
  3. Prep your veggies: 8 mushrooms diced, 4 carrots peeled and cut diagonally, 3/4 cup onion diced and 3 minced garlic cloves.
  4. Cook bacon until slightly crispy, set aside on a plate with a paper towel. Keep grease in pan for next step.
  5. 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.
  6. 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.
  7. While the veggies are simmering, put 1 tbsp 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.
  8. 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 circles.
  9. Using a fork, poke small holes in the pastry to limit the puffiness.
  10. Spray a muffin pan with cooking spray and lay each circle in a compartment, folding over edges, if needed.
  11. Place a tbsp of veggies into each compartment. Place pan in oven for 28-30 mins.
  12. Let sit for 10 mins, finely chop parsley and add to top. Serve.
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5 Comments

  1. I want to eat this right now!!!

     
  2. Anonymous

    Amour! Amour! Amour! With a bit of the bubbly?

     
  3. Pingback: Bacon & Butternut Soup – The Jolly Hostess

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