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Beef Pot Pies

By
Test Kitchen
Holiday 2009
Comforting beef pot pies filled with tender steak, vegetables, and rich gravy, topped with a flaky puff pastry crown.

Recipe Information

Total Time:
Yield:
4 servings

Ingredients

1 sheet frozen puff pastry, thawed

2 tablespoons all-purpose flour

1 teaspoon coarse ground black pepper

½ teaspoon seasoned salt

1 pound sirloin steak, cut into ¾-inch cubes

2 tablespoons canola oil

1 tablespoon minced garlic

2 14-ounce cans beef broth

½ cup red cooking wine

2 teaspoons Worcestershire sauce

3 medium potatoes, cubed

3 large carrots, sliced

2 stalks celery, sliced

2⁄3 cup onion, diced

¼ cup cold water

1  .87-ounce packet brown gravy mix

3 tablespoons all-purpose flour

3 tablespoons cold water

1 egg

1 tablespoon water

Directions

  1. Set 1 sheet of Puff Pastry on counter to thaw at room temperature for 40 minutes.
  2. On a plate, combine 2 tablespoons flour, black pepper, and seasoned salt. Dredge steak cubes in the flour mixture. Heat oil in a large skillet; brown steak cubes on all sides.
  3. Stir in garlic, broth, cooking wine, and Worcestershire sauce. Cover and simmer over low heat for 25 minutes.
  4. Add potatoes, carrots, celery, and onion. Combine ¼ cup cold water and dry gravy mix; stir into stew. Cover and simmer over low heat for 30 minutes or until the meat is fork-tender and the vegetables are easily pierced with a fork but not mushy.
  5. Combine 3 tablespoons flour and 3 tablespoons cold water to form a smooth paste; stir into stew. Cook for 2 minutes or until thickened.
  6. Preheat oven to 400°F. Make egg wash by beating together 1 egg and 1 tablespoon water until thoroughly combined. Lightly spray a cookie sheet with nonstick cooking spray.
  7. On a lightly floured surface, unfold thawed puff pastry sheet. If there are any tears or thin spots, dab with water and press together. Cut 4 circles slightly larger than tops of 2-cup oven-safe tureens. Place circles on prepared cookie sheet; brush tops with egg wash. Bake for 10 minutes or until pastry is golden brown.
  8. Ladle stew into tureens. Allow to cool slightly. Top tureens with puff pastry circles and serve.

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