Puff Pastry Roast Beef Pot Pies
I make it in pots because it's quicker and easier, and i love draping the pots generously with puff pastry so that the golden flaky lid is fitted tightly on top and.
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 | Easy Chicken Pot Pie Recipes 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 | Easy Chicken Pot Pie Recipes 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,
