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Beef Burgundy Pot Pies recipe
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To make Beef Burgundy Pot Pies you will need
Ingredients
| 3 | tablespoons | Olive oil | | 1 | cup | Mushrooms; sliced | | 1 | medium | Onion; diced | | 1 | medium | Carrot; thinly sliced | | 1 | pound | Beef sirloin; trimmed of fat, cut in 1/2" cubes | | 1 | tablespoon | All-purpose flour | | 1/3 | cups | Dry red wine | | 1 | cup | Peas; frozen | | 3/4 | teaspoons | Dried thyme | | | Salt and pepper | | 1 | | Sheet frozen puff pastry; half 17-oz. pkg., thawed | | 1 | | Egg yolk; lightly beaten |
Instructions
PREPARE FILLING:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.
PREPARE CRUST:
Heat oven to 425øF. On lightly floured surface, roll pastry out to 10-inch
square. Using inverted bowl or saucer with 5-inch diameter, trace and cut
out 4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry round;
place rounds over casseroles. Dampen edges of casseroles with water; crimp
edges of crusts, pressing to rims of casseroles to seal. Brush crusts with
beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing
lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are
puffed and golden.
Enjoy your Beef Burgundy Pot Pies
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Wed 16 Jul 2008
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