Individual Beef Pot Pies Food

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.

INDIVIDUAL BEEF POT PIES

Steps:

• Preheat oven to 375°F.
• Season beef with 1 teaspoon of salt and 1 teaspoon of pepper and cut into cubes.

MINI-BEEF POT PIE

Steps:

• Place beef in baking dish, fill with enough water to cover meat.
• Bake at 425F for 60 minutes.
• Let beef cool.
• Using two forks, shred beef. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the beef and whipping cream.
• Allow beef to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the beef and gravy mixture over low heat.
• Roll dough out thin into 8 inch thin discs. Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans.
• The dough will overlap, you will need it.
• Fill each cup with the beef gravy mixture.
• Fold the flaps over the top of the beef mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed.
• Repeat for all 12 pies.
• Lower oven to 350°F Bake for 10-12 minutes.
• Let sit for 10 minutes.

BEEF POTPIE -INDIVIDUAL SIZE

Steps:

• 1. Use two six-inch pie pans, or individual baking dishes. Preheat oven to 400 degrees. Note: Use top and bottom crust for each pie. If using individual baking dishes, you can use just a top-crust for each.
• 2. Remove pie crust from package and let sit fifteen minutes to come to room temperature or easily handled without breaking. Lay it out on a floured surface, and cut 4 circles bigger than the pie pan diameter (two for each) If making top crusts only, make each a bit larger than the baking dish diameter, and crimp around the inside of the dish.
• 3. Meanwhile peel and chop potatoes and carrots, and steam for about fifteen minutes. This can be done earlier in the day or the day before using. Divide the two vegetables evenly in the baking containers of choice, I made three pies the first time, but you can make more if you choose, just increase amounts of vegetables and beef.
• 4. I quickly stir-fried the beef, just a little in a small amount of oil. Divide it evenly into each pie pan or baking dish where you've already placed the vegetables. To the meat and vegetables, spoon about 2 Tbs. gravy into each.
• 5. Top each pie pan or baking dish with a second cut-out pastry round, and press around the edge inside the container to seal tightly. Cut slits in the top of each to vent the pies as they bake. Put in the oven on the center rack to bake, time about 40 minutes. *Place them on a baking pan with sides, to make it easier to remove from the oven if using individual baking dishes.

INDIVIDUAL BEEF POT PIES

Steps:

• Preheat oven to 375 degrees F.
• Boil prepared potatoes and carrots in a Dutch oven until tender, about 20 minutes.
• Meanwhile --.
• Melt butter in large saucepan over medium to medium low heat.
• Add chopped onions and cook until onions are soft and translucent.
• Sprinkle flour over butter/onion mix, stirring constantly, about 4-5 minutes.
• (This is an important step. Not cooking long enough will make the gravy have a "floury" taste).
• Add salt and pepper to taste.
• Add broth and milk, stirring constantly.
• Bring to a slow boil.
• Remove from heat.
• Add potatoes, carrots, thawed peas, and shredded beef to gravy and mix thoroughly.
• Let mixture cool thoroughy.
• Line ramekins with bottom pie dough.
• Fill ramekins and cover with top crust, pinching edges to create a seal.
• Brush with beaten egg.
• Create slits in top crust with a butter knife.
• Bake about 35 minutes until golden brown.
• Enjoy.