Beef pot pies

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1838, total fat 122 G., saturated fats 35 G., proteins 59 G., carbohydrates 126 G., fiber 7 G., cholesterol 159 mg, sodium 1523 mg, sugar 7 G.

These delicious individual pot pies, served in small cast-iron skillets, are filled with succulent beef, mushrooms, onions, carrots, and thyme, all topped with a golden puff pastry crust. A delicious comfort food that's perfect for a special occasion any time of year!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

55 g butter
2 tbsp. l. olive oil
900 g beef tenderloin, diced
1.5 cups carrots, cut into 1 cm cubes.
1.5 cups celery, cut into 1 cm cubes.
2 chopped shallots
1 teaspoon Dijon mustard
3 cloves garlic, crushed
3 tbsp. premium flour + extra for dusting
450 g of champignons
0.5 cups red wine
Half a can of beef broth
2 bay leaves
2 sprigs of fresh thyme
Three 500g packages of frozen puff pastry, thawed
4 strips crispy bacon, chopped
1 tbsp chopped fresh parsley
1 large egg
Special equipment: six oven-safe frying pans, 15–20 cm in diameter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, carrot, celery, puff pastry, thyme, champignon mushrooms, red wine, Dijon mustard, bacon

Cooking the dish according to the recipe:

In a heavy-bottomed saucepan, heat olive oil and add butter. Fry the meat in batches over medium-high heat until golden brown, 4–5 minutes; transfer to a plate.
Add the carrots, celery, and shallots and cook until the vegetables begin to soften, about 5 minutes. Reduce the heat to medium-low, add the mustard, garlic, and 1 tablespoon of flour, and cook for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth, and 1 cup of water. Season with salt and pepper to taste and stir. Bring to a simmer. Return the meat to the pan and reduce the heat to low. Add the bay leaf and thyme sprigs, cover the pan, and simmer for 30–45 minutes.

After 45 minutes, mix the remaining 2 tablespoons of flour with a little water and pour into the stew. Cook for another 10 minutes, until the liquid thickens. Remove from heat and set aside to cool completely.
Preheat oven to 220°C.
On a lightly floured work surface, roll out the puff pastry sheets one by one, making sure there are no creases. Place a 6-8 inch (15-20 cm) diameter pan upside down on the sheet of puff pastry and cut a circle around it, making it 1 cm larger than the pan. You should have 6 circles of puff pastry in total; discard any scraps.
Place 6 skillets on 2 baking sheets and fill them with the cooled beef stew. Sprinkle each serving with chopped bacon and 1/2 teaspoon chopped parsley.
Place a circle of dough on each pan, pressing it to the edges to seal. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the dough with the egg wash. Bake until the dough is puffy and golden brown, 20–25 minutes.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Meat / Vegetables and mushrooms / Bakery / Savory pies / / American cuisine / Ree Drummond

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