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.
Servings Prep Time
12pieces 15minutes
Cook Time
30minutes
Servings Prep Time
12pieces 15minutes
Cook Time
30minutes
Ingredients
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.