It’s hard to believe the weekend is over – that September is nearly behind us – and the hectic outside world will soon be howling at my door yet again. Before that happens, I wanted to share one last recipe with you. Here’s to weekend blogging!
One of Hubby’s favorite things to eat are pot-pies. Chicken pot pies, beef stew pot pies. He adores pot pies. Me? I could take ’em or leave ’em – that is until last winter, when I made my own “pot pie” using puff pastry. These were easy to make and perfect on a cold evening. Winter nights aren’t far away – so I thought I’d share this delicious recipe for “Pub Pie” to warm you from the inside out.
Beef and Mushroom Pub Pies
½ frozen puff pastry sheet, defrosted
1 pound round steak, ground
6 ounces mushrooms, sliced
1 Onion, finely chopped
2 teaspoons crushed dried thyme
2 tablespoons all-purpose flour
1 ½ cups fat-free low-sodium canned beef broth
1 tablespoon bottled steak sauce
½ cup frozen peas & Carrots, rinsed with cold water and drained
Preheat oven to 450 degrees.
Chop steak into chunks. Fit food processor with a blade and chop meat to a medium ground texture. Set aside until ready to use.
On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips. (Or you can just cut squares to fit over your ramekins. That’s what I did, reserving remaining pastry to decorate tops of pub pies.)
In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink (about 5 minutes). Sprinkle mixture with thyme and flour.
Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas & carrots. Spoon mixture into 6 ramekins; about 3 inches in diameter.
Arrange pastry over filling, tuck and fold to fit. If desired, decorate tops with any remaining scraps of pastry.
Place ramekins on a baking sheet to prevent spillage. Bake until pastry is puffed and golden brown, about 15 minutes.
Carefully remove pies from baking sheet. Place ramekins on plates for ease of serving.