Beef Bourguignon Pithivier by Pamela Maudy

RECIPE:
BEEF BOURGUIGNON PITHIVIER 
(Serves 6)

Pithivier
4 large firm potatoes
1 bunch of sage
100g salted butter 
1 egg, for egg wash
Flake salt & pepper
2 26cm sheets butter puff pastry
Note: Pamela recommend using Carême’s butter puff pastry if you're not making your own.

METHOD

Beef Bourguignon
[01] Preheat the oven to 240°C
[02] Dry the beef with a paper towel, cut into 3cm cubes and season lightly with salt & paper. 
[03] In a heavy-based Dutch oven, over high heat, warm the oil and add the beef, searing until browned on all sides. 
[04] Lower the heat before adding the vegetables, garlic and a whole sprig of rosemary. Sweat for 3-4 minutes while stirring regularly—the vegetables should soften slightly but not brown. 
[05] Sprinkle the flour over the top of the mixture and place in the oven for 3-4 minutes or until the flour turns golden brown. 
[06] Return the pot to the stove and deglaze with the red wine. Bring the mixture to a gentle simmer over medium heat and let it reduce until the liquid has halved in volume.
[07] Reduce the oven to 160°C. 
[08] Add the butter and beef stock to the pot. The vegetables should be covered with liquid; add extra water if needed. 
[09] Place the lid on and return to the oven for around 2-3 hours, stirring occasionally. Turn off when the meat is fall-apart tender. 
[10] Set a colander over a large bowl and strain. Pour the sauce into a smaller bowl or container and refrigerate until the Pithivier is ready to serve. 
[11] Once the filling has cooled a little, remove the rosemary stem, line a 20cm mixing bowl with cling film and transfer—cover with more cling film and press to compact, removing any air pockets.
[12] Place in the fridge for 2-3 hours or overnight so the mixture coagulates and easily holds its dome form when constructing the pithivier.

Pithivier
[01] Preheat the oven to 180°C
[02] Line two oven trays with baking paper. Cut the first pastry sheet into a 26cm round, then cut a 3cm hole from the centre. Next, cut the second sheet of pastry into a 23cm round. Finally, from the off-cuts, make the ‘chimney’ by cutting a 4.5cm round of pastry, then cutting out a 3cm hole out of the center to form a ring. If you would like to add some other decorative elements, you can cut these from anything left over. Put the trays in the fridge to keep the pastry cool while preparing the potato. 
[03] Bring a large pot of salted water to the boil. 
[04] Meanwhile, peel the potatoes and thinly slice them on a mandolin—the slices should be around 2mm thick. Rinse the potatoes into a bowl of cold water, and then strain in a colander.
[05] Cook the potatoes for 1 minute or until tender but still holding their form. Tip back into the colander and cool with running cold water. Let them drain, then pat dry. 
[06] Remove the smaller puff pastry round from the fridge and layer the sliced potatoes onto it, placing the rounds in a circular fan shape to form a neat and compact millefeuille. Every third layer, scatter a few small knobs of butter, three leaves of sage and lightly season with salt and pepper. As you progress, slightly reduce the circumference of the layers as you work upward. 
[07] Remove the boeuf bourguignon from the fridge, remove the cling film on top, and carefully flip onto the potato base. You can mould the shape a little with your hands if needed. Then, carefully remove the exterior cling film. 
[08] Brush the pastry border with egg wash, then carefully drape the larger pastry round on top—press the edges to seal.
[09]  Using the tip of a small, sharp knife, score radial arcs into the pastry, working from the centre outwards, taking care not to cut all the way through. Add the pasty ring to form a ‘chimney’ and other decorative shapes, gluing with the egg wash as you go.
[10] Apply a single layer of egg wash over the whole Pithivier, avoiding the pastry’s cut edges (the layers will puff more), then place it in the fridge for 5 minutes to dry. Repeat this step 5 more times. 
[11] Place the Pithivier in the oven and bake for 45 minutes or until deep golden brown. Rest for 5 minutes before serving. 
[12] Meanwhile, reheat the gravy in a small saucepan. Serve at the table, pouring the gravy into the chimney before you cut.