Beef Bourguignon Share Pie


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Beef slow cooked in red wine and rosemary for a classic bourguignon fill. Housed in a deep dish sour cream pastry shell. Topped with our signature Pepe Saya butter puff pastry.

Prep: 8mins | Bake: 30-40mins

Bake from frozen

  1. Preheat oven to 195C° with an oven tray inside.
  2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
  3. Thaw for 15 minutes.
  4. Place pie in parchment case on the heated oven tray.
  5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Pastry base: Premium NSW wheat, water, Pepe Saya butter, sour cream, salt, vinegar, egg.

Pastry lid: Premium NSW wheat, Pepe Saya Butter, water, salt, vinegar.

Beef fill: Beef, onion, carrot, mushroom, red wine, panade (bread crumbs, milk) bacon, confit garlic, salt, pepper, rosemary.

Allergens: wheat, dairy, egg

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.

SKU: 11-070-010 Category: Tag:
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