Subj : Hearty Dinners - 09
To   : All
From : Dave Drum
Date : Sat Oct 22 2022 16:21:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Potpies
 Categories: Beef, Potatoes, Vegetables, Pastry, Dairy
      Yield: 4 servings
 
      2 lg Russet potatoes; peeled, in
    1/4    " dice
      1 tb + 2 1/2 ts kosher salt
  1 1/2 lb (1/2") sirloin beef cubes or
           - leftover steak
      1 ts Fresh ground black pepper
      4 tb Oil
      1 c  Fine chopped white onions
      3 cl Garlic; minced
      3 tb Unsalted butter
      3 tb A-P flour; + 2 to 3 tb for
           - rolling out pastry
  2 1/2 c  Beef broth; warmed
    1/2 c  Heavy cream; warmed
      2 tb Worcestershire sauce
      3 c  Mixed vegetables; thawed
      2 tb Minced fresh parsley
    3/4 ts Dried thyme
      1    Sheet puff pastry; thawed
      1 lg Egg
 
  Set oven @ 375+|F/190+|C.
  
  Line a baking sheet with aluminum foil.
  
  In a saucepan, place potato cubes and 1 tablespoon salt;
  cover with water. Bring to a boil, reduce heat to
  simmer, and cook 5 to 6 minutes, or until potatoes are
  fork-tender but still firm. Drain and set aside.
  
  Season beef cubes with 2 teaspoons salt and 1/2 teaspoon
  pepper. In a Dutch oven over medium-high heat, heat oil.
  Working in 2 batches, add beef cubes and brown on all
  sides. Using a slotted spoon, transfer beef to a large
  bowl. Add onions to Dutch oven and saute 4 to 5 minutes,
  or until translucent. Add garlic and saute about 1
  minute, or until fragrant. Using a slotted spoon, remove
  onions and garlic to bowl with beef.
  
  In the Dutch oven over medium heat, melt butter. Whisk
  in 3 tablespoons flour, whisking constantly 4 to 5
  minutes, or until medium brown in color. Whisk in broth,
  cream, and Worcestershire sauce and bring to a slight
  boil. Reduce heat and continue stirring 3 to 4 minutes,
  or until sauce has thickened slightly. Return beef to
  Dutch oven. Add potatoes, mixed vegetables, parsley,
  thyme, and remaining pepper. Stir to combine, then
  simmer 10 to 15 minutes. Divide mixture among four 12-
  to 14-ounce individual ovenproof crocks.
  
  Using the remaining flour, on a floured surface, roll
  out puff pastry sheet to 1/8-inch thickness. Using a
  bowl and a paring knife, trace and cut out 4 circles
  large enough to cover tops of each filled crock,
  allowing for a little to hang over the edges. Place 1
  circle on top of each crock and crimp edges. Cut 2 to 3
  slits in top of pastry. In a small bowl, beat egg with 1
  tablespoon water, then brush egg wash over each pastry
  top. Sprinkle with remaining salt and place crocks on
  baking sheet.
  
  Bake 30 to 40 minutes, or until pastry is puffed and
  lightly brown. Remove from oven and let cool 5 to 10
  minutes before serving.
  
  RECIPE FROM: https://www.mrfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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