Roast Beef Pot Pie Recipe
- 12 (5-inch) squares frozen puff pastry, store bought, thawed
- 2 eggs, lightly beaten
- 1 tablespoon heavy cream (or milk)
- 1 cup leftover beef
- 1 1/2 cups leftover beef gravy, as needed
- 1 1/2 cups frozen peas and carrots, diced
- 2 tablespoons celery stalk, peeled and diced
- 1 clove garlic, finely minced
- 4 button mushrooms
- 1 tablespoon olive oil
- 1 Serrano chili pepper (optional), sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
- 1 yellow onion, chopped
- 2 tablespoons curly parsley
Preheat the oven to 425°F.
For the pot pie crust:
Lightly spray some oil on 6 disposable pot pie pans. Remove the excess oil.
Roll out the puff pastry on a very lightly floured surface. Cut into 6 disks slightly bigger than the circumference of the pot pie tins. Lay a dough round on each pot pie pan and press it into the mold. Prick the puff pastry dough with a fork. Brush a thin layer of egg over the puff pastry and place the pot pie tins in the refrigerator until the rest of the preparation is ready.
For the meat:
Shred the meat using two forks: have the forks meet at the middle and pull in opposite directions to separate the beef. If the meat is very tender, it should be pull apart easily.
For the vegetables:
Note: Usually I add a bit of liquid to thin gravy or any sauce to re-heat it, but in this recipe, you want to keep the thick texture (see tips).
In a skillet, heat about 1 tablespoon of oil on high heat. Add the Serrano chili pepper and infuse the oil. Remove and discard the chile (optional). Add the onions and cook for 6-8 minutes until golden and softened. Add minced garlic until it's slightly golden Add the celery and cook for 2 minutes. Add the mushrooms, peas and carrots. Cover with the cold gravy (add as much as needed until the mixture is thick and well combined). Add parsley, season with salt and pepper, stir well, then turn off the heat. Let cool to room temperature. Add the meat and mix until well combined.
Add 1 tablespoon cream to the remaining egg mixture.
Divide the pot pie filling equally among the 6 pot pie tins. Don't overfill the tins. Roll the remaining 6 pieces of puff pastry into 6 disks. The disks should be about ½" wider than the top of the tins. Brush the outside edges of each bowl with more egg, then place the disks on top of each pot pie. Fold the excess dough under itself. Fold the dough over the side; seal and crimp the dough to fold over the side with your fingers. Brush the dough with more egg. Make 3 slits on the top of each pot pie using a paring knife.
Place the 6 pot pies on a baking sheet and place in the oven. Bake for 10 minutes at 425°F, then lower the heat to 400°F and bake for another 20-25 minutes, until the pie crust is golden.
Remove from the oven and let the pot pies cool down for about 15 minutes.
Garnish with more parsley leaves. Serve with more gravy on the side.