Beef Pot Pie Recipes With Puff Pastry

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These comforting Private Beefiness Pot Pies are generously filled with cubed beefiness, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your oral fissure.

This small batch recipe for 2 makes a great lunch, dinner, or impressive date night meal.

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Individual Beef Pot Pies

How to make Mini Beef Pot Pies:

Thaw the puff pastry canvas according to the package directions, nigh 40 minutes.

At the same fourth dimension, dice the onion, and cut the scarlet potatoes into i inch cubes, leaving the skin on the potatoes.

For the Beefiness and Vegetables:

Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat the stew meat dry, sprinkle with table salt and pepper, and add to the pan. Cook and stir occasionally, until browned. Remove to plate and ready aside.

Add together the other 1/2 tablespoon olive oil to the pan. Add in the mushrooms and cook until the liquid is gone.

Stir in the minced garlic, thyme, beef broth, and Worcestershire sauce.

Add the potatoes, onions and browned meat back into the pan.

Bring to a eddy, reduce to a simmer, cover and cook until the potatoes are cooked and the beefiness is tender, well-nigh 15 minutes.

Whisk together the cornstarch and cold water. Add to the stew, stir and cook until thickened, about 2 minutes.

Remove from the heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.

Preheat the oven to 400 degrees F (200 C).

For the Puff Pastry Tops:

Plow ane xx oz oven safe bowl upside downwards on the thawed puff pastry canvas and cut around it with a small-scale knife.  I recommend these 20 oz oven safe bowls.

Repeat for the second crust.

If desired, cut small shapes out of leftover dough.

To get together the Pot Pies:

Spray the 20 oz oven safe baking dishes with non-stick spray and place on a foil lined baking sheet.

Pour the stew into the prepared bowls.

Identify puff pastry rounds on top and gently stretch and printing puff pastry edges over the lips of the bowls, or tuck the puff pastries downwards inside the bowls on tiptop of the stew.

Whisk the egg with 1 tablespoon of h2o in a small bowl and castor onto the puff pastry tops.

If using the extra piffling shapes place them on top of the pastry rounds and castor those with egg wash equally well.

Bake for 25 minutes until crusts are gilded and filling is bubbly.

Allow the pot pies cool near 10 minutes before serving to allow filling to thicken.

Mini Beef Pot Pies

Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

Individual Beef Pot Pies

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This Individual Beefiness Wellington dish has a savory mushroom filling topped with incredibly tender beef and wrapped in aureate puff pastry that is crispy however likewise melts in your mouth at the same time.

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This easy Slow Cooker Pot Roast dinner has incredible flavour and includes rich creamy gravy! Tender potatoes, carrots, and onions are slow cooked with juicy fall-apart roast beef and smothered in succulent brown gravy.

Prep Time: 40 minutes

Cook Time: fifty minutes

Cool Time: 10 minutes

Total Time: ane hour 40 minutes

These comforting Private Beef Pot Pies are generously filled with cubed beefiness, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that cook in your mouth.

Ingredients

• i sheet frozen puff pastry
• 1/2 pocket-size onion
• 2 small-scale reddish potatoes
• 1 Tablespoon olive oil (divided)
• i/2 lb cubed beef stew meat
• one/four teaspoon salt
• i/4 teaspoon ground black pepper
• one/iv cup chopped mushrooms
• 1 teaspoon minced garlic
• 1/8 teaspoon dried thyme leaves
• 1 1/3 cups unsalted beefiness broth
• 1 Tablespoon Worcestershire sauce
• 1/eight cup cornstarch
• 1/4 cup common cold water
• 1/ii cup frozen peas and carrots medley (exercise not thaw)
• 1/8 loving cup fresh parsley (minced)
• one small egg
• 2 teaspoons h2o

Instructions

1. Thaw puff pastry sheet according to packet directions, about 40 minutes.
2. At the aforementioned time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.

Make the Stew:

1. Estrus 1/2 tablespoon olive oil in a medium sauce pan over med oestrus. Pat stew meat dry, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
2. Add together the other one/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
3. Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
4. Add together potatoes, onions and browned meat back into pan.
5. Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, almost 15 minutes.
6. Whisk together cornstarch and one/4 cup cold h2o. Add to stew, stir and cook until thickened, about ii minutes.
7. Remove from heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with table salt to taste.
8. Preheat oven to 400 degrees F (200 C).

Cut the Puff Pastry Tops:

1. Plow 1 20 oz oven safe bowl upside downwardly on thawed puff pastry canvas and cutting around it with a small knife. I recommend these 20 oz oven safe bowls.
2. Repeat for 2d crust.
3. If desired, cut pocket-size shapes out of leftover dough.

Assemble the Pot Pies:

1. Spray xx oz oven safe baking dishes with not-stick spray and place on foil lined baking sheet.
2. Pour stew into prepared bowls.
3. Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on meridian of stew.
4. Whisk egg with one tablespoon h2o in a pocket-sized bowl and brush onto puff pastry tops.
5. If using extra piddling shapes place on top of pastry rounds and castor with egg wash.
6. Bake 25 minutes until crusts are golden and filling is bubbly.
7. Let pot pies cool near 10 minutes before serving to allow filling to thicken.
8. Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 588 Full Fat: 23g Saturated Fat: 6g Trans Fatty: 0g Unsaturated Fatty: 16g Cholesterol: 183mg Sodium: 1130mg Carbohydrates: 50g Fiber: 5g Sugar: 6g Protein: 47g

Nutrition data is a guideline just, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Private Mini Beef Pot Pies Recipe

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Source: https://zonacooks.com/puff-pastry-beef-pot-pies/