Steak and Mushroom Pot Pies
"Portable or "stay at home", these make for a nice "tuck". Redbook December 2009"
- Ready In:
- 44mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons olive oil
- 1 lb filet of beef, cut into 1/2-inch cubes
- 3⁄4 lb mixed mushrooms, sliced
- 1 large onion, cut into 1/2-inch dice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon tomato paste
- 2 garlic cloves, finely chopped
- 2 tablespoons flour
- 1 1⁄2 cups reduced-sodium beef stock or 1 1/2 cups beef broth
- 1 cup frozen peas and carrot
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 1 large egg
- 1 tablespoon water
directions
- Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
- Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
- Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
- Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.
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Reviews
-
I made this for Sunday dinner and Oh My! it's truly outstanding. It's worthy of the company that you most want to impress (I would make individual servings in that case) but sometimes the family needs to be treated to something special too *wink, I made a single dish pie for us. The meat almost melts in your mouth and the gravy is rich and so savory. Loved the mixed fresh mushies (oyster, shiitake and cremini). I also used fresh snow peas and diced carrots (lightly pre-steamed). The crowning glory is the golden puff pastry that cracks with big light as air flakes. Perfection!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
