Tender Beef Pot Pie With Thyme Rosemary Black Pepper Pastry Food

TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY

Steps:

• Pastry:.
• In food processor, place flour, butter, salt, thyme and pepper.
• Mix for a few seconds.
• Then slowly add ice water, pulsing, til mixture forms into a ball.
• Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
• For filling:.
• Place first 9 ingredients into pressure cooker. Place on lid.
• Heat over medium heat til regulator starts rocking.
• Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
• Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
• Make 2 cups brown gravy and pour into large bowl.
• Add potatoes, carrots and rest of vegetables.
• Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
• Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
• Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
• Fill with meat mixture.
• Roll out other ball of dough and cover pie, sealing edges well.
• *You can do a lattice top, or cut slits to vent in solid top.
• Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
• Bake in 400º oven for 35-40 minutes.
• Let cool 20-30 minutes before slicing.

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.

TENDER BEEF POT PIE WITH THYME & PEPPER PASTRY

Steps:

• 1. For Pastry: In food processor, place flour, butter, salt, thyme and pepper. Mix for a few seconds. Then slowly add ice water, pulsing, til mixture forms into a ball. Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge. For Filling: Place first 9 ingredients into pressure cooker. Place on lid. Heat over medium heat til regulator starts rocking. Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.) Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain. Make 2 cups brown gravy and pour into large bowl. Add potatoes, carrots and rest of vegetables. Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture. Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste. Roll out 1 ball of chilled pastry to fit a 9" deepdish pie plate and place into dish. Fill with filling mixture. Roll out other ball of dough and cover pie, sealing edges well. *You can do a lattice top, or cut slits to vent in solid top. Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each. Bake in 400º oven for 35-40 minutes. Let cool 20-30 minutes before slicing.

EASY BEEF POT PIE

Steps:

• Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil.
• Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside.
• In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant.
• Stir the flour into the vegetables then add the meat back into the pot and combine.
• Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid.
• Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly.
• Preheat the oven to 180°C/350°F.
• Transfer the stew to a deep casserole dish. If there's a lot of sauce, feel free to only use half of it.
• Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg.
• Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through.
• Remove from the oven, allow to rest for 10 minutes then serve.

BEEF POT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
• Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
• Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.