Ingredients
- 1 lb. beef stew meat, cut into 1 inch cubes
- 1 tbsp. canola oil
- 3 medium carrots, cut into 1 inch pieces
- 1-2 medium red potatoes, cut into 1 inch pieces
- 1 cup sliced celery (1/2 inch pieces)
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 cans (14 1/2 oz.) each, condensed beef broth, undiluted
- 1 4 1/2 can diced tomatoes, undrained
- 1 tsp each dried parsley flakes, thyme, and marjoram
- 1/4 tsp. pepper
- 2 bay leaves
- 1 cup cubed peeled butternut squash
- 3 tbsp. quick cooking tapioca
- 1-2 packages 17.3 oz. frozen puff pastry, thawed
- 1 egg yolk
- 1/4 cup heavy whipping cream
Details
Servings 6
Preparation
Step 1
1. In a dutch oven,, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasoning.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. discard bay leaves. Stir in squash and tapioca, return to a boil. cook for 5 minutes. Remove from the heat; let cool for 10 minutes.
3. Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4 inch thickness. Using a 10 oz. ramekin for a pattern, cut out six pastry circles 1 inch larger than the diameter of the ramekin.
4. Fill six greased 10 oz. remekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each remekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops.
5. Place on a baking sheet; Bake at 400 for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
You'll also love
- Vegan Hungarian Eggplant 4.5/5 (4 Votes)
- Pork Loin - Orange Glazed Pork... 4.6/5 (5 Votes)
- Smoked Beef Brisket Rub 4.5/5 (4 Votes)
Review this recipe