Beef And Herbed Biscuit Pot Pie Food

BEEF AND HERBED BISCUIT POT PIE

Steps:

• For the filling:Preheat oven to 375ºF (190ºC). In a large skillet or soup pot, melt butter over medium heat. Add onion, celery, and carrots and stir. Cover and cook, stirring occasionally, until tender, about 10-15 minutes. Add garlic, flour, and salt and pepper to taste. Stir and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Stir in parsley, peas, and beef. Taste and adjust seasoning if needed. Pour everything into a 13x9-inch pan.For the biscuits:Place flour, baking powder, baking soda, salt, pepper, thyme, rosemary, and parsley in a food processor fitted with the blade attachment. Pulse until well combined. Scatter the butter pieces over the flour mixture. Pulse until butter is in pea-sized pieces. This can also be done by hand.Transfer to a mixing bowl. Pour the buttermilk over the dry ingredients and gently mix with a fork until evenly moistened, adding more buttermilk if necessary. Turn dough out onto a floured work surface. Gently roll into an elongated rectangle and fold the dough into thirds, bringing each shorter end towards the middle. Repeat 2 more times. Finally, roll the dough into a rectangle that's slightly smaller than 13x9 inches.Cut the dough into squares and place on top of the filling in the pan. Bake in preheated oven until filling is bubbly and the biscuits are golden, about 25-30 minutes. Allow to cool in pan for 5-10 minutes and serve with butter.Recipe for pot pie filling adapted from my Chicken and Biscuit Pot Pie recipe. Recipe for biscuits adapted from Jovial Foods.Note: I used einkorn flour to make the biscuits. If you don't have any einkorn flour on hand, simply use your favorite buttermilk biscuit recipe that yields about 12 biscuits and add cracked pepper, rosemary, parsley, and thyme to the dry ingredients. Einkorn flour doesn't substitute 1:1, so make sure to use a recipe that's designed for wheat flour.

BEEF POT PIES

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.