Steak and mushroom potpies

29
Steak and mushroom potpies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    sheet fron puff pastry

  • 2

    tbsp olive oil

  • 1

    lb beef fillet, cut into ½ inch cubes

  • ¾

    lb. mixed mushrooms, sliced

  • 1

    large onion, cut into ½ inch dice

  • 1

    tbsp fresh chopped rosemary

  • 1

    tbsp tomato paste

  • 2

    cloves finely chopped garlic

  • 2

    tbsp flour

  • cup beef stock or broth

  • 1

    cup frozen peas and carrots

  • ½

    tsp kosher salt

  • ½

    tsp ground pepper

  • 1

    large egg white beaten with 1 tbsp water

Directions

heat oven to 400. place 4 deep ramekins or crocks 1 1/2 cup capacity on a baking sheet. unfold the pastry on a lightly floured surface; roll out seams in dough with rolling pin. cut dough into 4 pieces to fit over the tops of crocks with an additional 1/2 inch on each side. place dough on waxed papper lined plate and refrigerate heat 1 tbsp of the oil in a large non stick 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 the remaining tbsp oil to the skillet with mushroom and onions; saute over medium high heat4 minutes until mushrooms are softened and onions are translucent. stir in rosemary, tomato paste and garlic, then sprinkel flour over mixture; stir 1 minute. add the stock, bring to a boil and cook until thickened, about 3 minutes. stir in peas and carrots, salt and papper, then beef cubes. spoon mixture into crocks. brush outside edges of crocks with egg wash. place pastry cut outs over tops of crocks and press dough overhang against outside edge of crocks to adhere. cut vent holes in center; brush pastry with egg wash. bake 24 minutes or until pastry is golden brown and puffed.


Nutrition

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