Tuesday, April 16, 2013

Steak Mushroom Pot Pie



1 sheet frozen puff pastry, thawed
2 tablespoon(s) olive oil
1 pound(s) beef fillet, cut into 1/2-inch cubes
3/4 pound(s) mixed mushrooms, sliced
1 large onion, cut into 1/2-inch dice
1 tablespoon(s) chopped fresh rosemary
1 tablespoon(s) tomato paste
2 clove(s) garlic, finely chopped
2 tablespoon(s) flour
1 1/2cup(s) reduced-sodium beef stock or broth
1 cup(s) frozen peas and carrots
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 large egg, lightly beaten with 1 tablespoon of water  

Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. 
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. 
Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. 
Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.



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