Leftover Beef Pot Pie With Puff Pastry

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These comforting Individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.

This small batch recipe for two makes a great lunch, dinner, or impressive date night meal.

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Individual Beef Pot Pies

How to make Mini Beef Pot Pies:

Thaw the puff pastry sheet according to the package directions, about 40 minutes.

At the same time, dice the onion, and cut the red potatoes into 1 inch cubes, leaving the skin on the potatoes.

For the Beef and Vegetables:

Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat the stew meat dry, sprinkle with salt and pepper, and add to the pan. Cook and stir occasionally, until browned. Remove to plate and set aside.

Add the other 1/2 tablespoon olive oil to the pan. Add in the mushrooms and cook until the liquid is gone.

Stir in the minced garlic, thyme, beef broth, and Worcestershire sauce.

Add the potatoes, onions and browned meat back into the pan.

Bring to a boil, reduce to a simmer, cover and cook until the potatoes are cooked and the beef is tender, about 15 minutes.

Whisk together the cornstarch and cold water. Add to the stew, stir and cook until thickened, about 2 minutes.

Remove from the heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.

Preheat the oven to 400 degrees F (200 C).

For the Puff Pastry Tops:

Turn one 20 oz oven safe bowl upside down on the thawed puff pastry sheet and cut around it with a small knife.  I recommend these 20 oz oven safe bowls.

Repeat for the second crust.

If desired, cut small shapes out of leftover dough.

To assemble the Pot Pies:

Spray the 20 oz oven safe baking dishes with non-stick spray and place on a foil lined baking sheet.

Pour the stew into the prepared bowls.

Place puff pastry rounds on top and gently stretch and press puff pastry edges over the lips of the bowls, or tuck the puff pastries down inside the bowls on top of the stew.

Whisk the egg with 1 tablespoon of water in a small bowl and brush onto the puff pastry tops.

If using the extra little shapes place them on top of the pastry rounds and brush those with egg wash as well.

Bake for 25 minutes until crusts are golden and filling is bubbly.

Let the pot pies cool about 10 minutes before serving to allow filling to thicken.

Mini Beef Pot Pies

Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

Individual Beef Pot Pies

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Prep Time: 40 minutes

Cook Time: 50 minutes

Cool Time: 10 minutes

Total Time: 1 hour 40 minutes

These comforting Individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.

Ingredients

• 1 sheet frozen puff pastry
• 1/2 small onion
• 2 small red potatoes
• 1 Tablespoon olive oil (divided)
• 1/2 lb cubed beef stew meat
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped mushrooms
• 1 teaspoon minced garlic
• 1/8 teaspoon dried thyme leaves
• 1 1/3 cups unsalted beef broth
• 1 Tablespoon Worcestershire sauce
• 1/8 cup cornstarch
• 1/4 cup cold water
• 1/2 cup frozen peas and carrots medley (do not thaw)
• 1/8 cup fresh parsley (minced)
• 1 small egg
• 2 teaspoons water

Instructions

1. Thaw puff pastry sheet according to package directions, about 40 minutes.
2. At the same time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.

Make the Stew:

1. Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat stew meat dry, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
2. Add the other 1/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
3. Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
4. Add potatoes, onions and browned meat back into pan.
5. Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, about 15 minutes.
6. Whisk together cornstarch and 1/4 cup cold water. Add to stew, stir and cook until thickened, about 2 minutes.
7. Remove from heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.
8. Preheat oven to 400 degrees F (200 C).

Cut the Puff Pastry Tops:

1. Turn one 20 oz oven safe bowl upside down on thawed puff pastry sheet and cut around it with a small knife. I recommend these 20 oz oven safe bowls.
2. Repeat for second crust.
3. If desired, cut small shapes out of leftover dough.

Assemble the Pot Pies:

1. Spray 20 oz oven safe baking dishes with non-stick spray and place on foil lined baking sheet.
2. Pour stew into prepared bowls.
3. Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on top of stew.
4. Whisk egg with 1 tablespoon water in a small bowl and brush onto puff pastry tops.
5. If using extra little shapes place on top of pastry rounds and brush with egg wash.
6. Bake 25 minutes until crusts are golden and filling is bubbly.
7. Let pot pies cool about 10 minutes before serving to allow filling to thicken.
8. Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 588 Total Fat: 23g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 183mg Sodium: 1130mg Carbohydrates: 50g Fiber: 5g Sugar: 6g Protein: 47g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Individual Mini Beef Pot Pies Recipe

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Source: https://zonacooks.com/puff-pastry-beef-pot-pies/