The best delicious Beef Burgundy Pot Pies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Beef Burgundy Pot Pies recipe today!
Hello my friends, this Beef Burgundy Pot Pies recipe will not disappoint, I promise! Made with simple ingredients, our Beef Burgundy Pot Pies is amazingly delicious, and addictive, everyone will be asking for more Beef Burgundy Pot Pies.
What Makes This Beef Burgundy Pot Pies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Beef Burgundy Pot Pies.
Ready to make this Beef Burgundy Pot Pies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 tb Olive oil
1 c Mushrooms; sliced
1 md Onion; diced
1 md Carrot; thinly sliced
1 lb Beef sirloin; trimmed of
-fat, cut in 1/2″ cubes
1 tb All-purpose flour
1/3 c Dry red wine
1 c Peas; frozen
3/4 ts Dried thyme
Salt and pepper
1 Sheet frozen puff pastry;
-half 17-oz. pkg., thawed
1 Egg yolk; lightly beaten
PREPARE FILLING:
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4
1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside.
PREPARE CRUST:
Heat oven to 425F. On lightly floured surface, roll pastry out to 10-inch
square. Using inverted bowl or saucer with 5-inch diameter, trace and cut
out 4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry round;
place rounds over casseroles. Dampen edges of casseroles with water; crimp
edges of crusts, pressing to rims of casseroles to seal. Brush crusts with
beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing
lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are
puffed and golden.
Yields
4 Servings
Leave a Reply