Beef Burgundy Pot Pies

  • on May 21, 2007
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Ingrients & Directions

3 tb Olive oil
1 c Mushrooms; sliced
1 md Onion; diced
1 md Carrot; thinly sliced
1 lb Beef sirloin; trimmed of
-fat, cut in 1/2″ cubes
1 tb All-purpose flour
1/3 c Dry red wine
1 c Peas; frozen
3/4 ts Dried thyme
Salt and pepper
1 Sheet frozen puff pastry;
-half 17-oz. pkg., thawed
1 Egg yolk; lightly beaten


In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.

Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.


Heat oven to 425F. On lightly floured surface, roll pastry out to 10-inch
square. Using inverted bowl or saucer with 5-inch diameter, trace and cut
out 4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry round;
place rounds over casseroles. Dampen edges of casseroles with water; crimp
edges of crusts, pressing to rims of casseroles to seal. Brush crusts with
beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing
lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are
puffed and golden.

4 Servings

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