Puff Pastry Roast Beef Pot Pies
I baked it in these fabulous individual red le creuset stoneware heart.
Recipe Summary Puff Pastry Roast Beef Pot Pies
This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.
Ingredients | Chicken Pot Pie Recipe With Puff Pastry1 tablespoon olive oil2 cups cubed beef stew meat1 onion, diced2 yellow potatoes, peeled and diced2 carrots, diced1 rib celery, diced1 clove garlic, crushed¼ cup all-purpose flour2 tablespoons butter1 bay leafsalt and ground black pepper to taste3 cups low-sodium beef stock1 cup milk1 sprig fresh rosemary½ cup frozen peas1 (17.5 ounce) package frozen puff pastry, thawedDirectionsPreheat oven to 350 degrees F (175 degrees C).Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.Info | Chicken Pot Pie Recipe With Puff Pastryprep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
TAG : Puff Pastry Roast Beef Pot PiesMain Dish Recipes, Savory Pie Recipes, Pot Pie Recipes,
