Puff Pastry-Topped Beef Pot Pie
Source of Recipe
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List of Ingredients
Puff Pastry-Topped Beef Pot Pie
1 1/4-pound boneless beef top sirloin steak, cut 3/4-inch thick
1/2 package (17 1/4 ounces) frozen puff pastry (1 sheet), defrosted
1 egg yolk beaten with 1 tablespoon water (optional)
1 tablespoon vegetable oil
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves, crushed
1 tablespoon vegetable oil
1 package (16 ounces) frozen vegetables (broccoli, cauliflower and red pepper)
1/4 cup chopped onion
1 jar (12 ounces) beef gravy
1. Heat oven to 400 degrees. Unfold puff pastry sheet on lightly floured surface. Cut out four 4-inch cirlces; place on ungreased pastry sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles. Brush pastry with egg yolk wash, if desired. Bake in 400 degree oven 12 to 14 minutes or until golden brown. Transfer to wire rack.
2. Meanwhile cut beef steak lengthwise in thirds, then crosswise into 1/2-inch-thick strips. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry beef in 2 batches, 1 to 2 minutes each, or until outside surface is no longer pink. Season with pepper and thyme.
3. In same skillet, heat remaining 1 tablespoon oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook until just heated through. Divide beef mixture among 4 bowls or plates (approximately 1 cup each); top with puff pastry. Makes 4 servings (serving size: 1 pot pie).
Recipe
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