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Puff Pastry-Topped Beef Pot Pie
Give an old standby a fancy new twist. |
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 4
| 1 1/4 |
lbs. beef sirloin steak |
| or - |
2 cups fully cooked brisket, shredded |
| 1/2 |
package (17 1/4 oz.) frozen puff pastry, defrosted |
| 1 |
egg yolk beaten with 1 Tbsp. water |
| 1 |
Tbsp. vegetable oil |
| 1/4 |
tsp. pepper |
| 1/4 |
tsp. dried thyme leaves, crushed |
| 1 |
package (16 oz.) frozen vegetables (broccoli, cauliflower and red pepper) |
| 1/4 |
cup chopped onion |
| 1 |
jar (12 oz.) beef gravy |
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Heat oven to 400°F. Unfold puff pastry sheet on lightly floured surface. Cut out four 4-inch circles; place on ungreased baking sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles. Brush pastry with egg yolk wash, if desired. Bake in 400°F oven 12-14 minutes or until golden brown. Transfer to wire rack. |
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(If using fully cooked brisket, proceed to next instruction.) Meanwhile cut beef steak lenghtwise in thirds, then crosswise into 1/2-inch thick strips. In large nonstick skillet, heat 1 Tbsp. oil over medium-high heat until hot. Stir-fry beef in 2 batches, 1 to 2 minutes each, or until outside surface is no longer pink. Season with pepper and thyme. |
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In same skillet, heat remaining 1 Tbsp. oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook until just heated through. |
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Divide beef mixture among 4 bowls or plates; top with puff pastry. |
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| Need help with this recipe? Go to:
Stir Frying |
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