Short Rib Wellington Potpie Williams And Sonoma Food

SHORT RIB WELLINGTON POTPIE- WILLIAMS AND SONOMA

Steps:

• Pre-heat oven to 325°F.
• Season beef with satl and peper.
• In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
• Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
• Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
• Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
• Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
• Whisk in wine and demi-glace, cook for one minute.
• Slowly whisk in stock, bring to simmer.
• Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
• Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
• Increase oven to 400°F.
• Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
• Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.
• Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.