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Individual Savory Beef Pot Pies

Individual Savory Beef Pot Pies

Leftover roast beef or holiday braised brisket gets a delicious second life as show-stopping pot pies. For the best presentation, chill the puff pastry after cutting it into rounds and decorate it right before baking, keeping it as cold as possible before going in the oven.

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Serves 4

Prep time 20 minutes

Cook time 50 minutes

Ingredients

  • 1 egg
  • 1 Tbsp. water
  • 1 sheet puff pastry (about 8.5 oz.), thawed according to package directions
  • 1/4 cup unsalted butter
  • 1 1/2 cups diced carrot
  • 1 cup diced yellow onion
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper, plus more for garnish
  • 1/4 cup plus 1 Tbsp. all-purpose flour
  • 1 jar (32 oz.) College Inn® Beef Stock
  • 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
  • 2 cups cubed or shredded cooked roast beef or brisket
  • 1 cup frozen peas, not thawed
  • 1 tsp. red wine vinegar

Directions

  1. Preheat oven to 400°F. Place four ramekins (12 oz. each) on a rimmed baking sheet lined with aluminum foil or parchment paper; set aside. Stir together egg and water with a fork; set aside.
  2. Unfold thawed puff pastry onto a floured surface and, working quickly, roll out slightly to make a 10-inch square. Cut out four circles of pastry to fit the top of the ramekins using the outer edge of a ramekin as a guide. Place the circles on a lightly floured baking sheet and refrigerate while preparing the filling.
  3. Meanwhile, melt butter in a 6-qt. Dutch oven over medium heat. Add carrots, onion, salt, and pepper and cook 4 minutes, stirring constantly, until onion is softened. </

Note: To make show-stopping puff pastry, use small cookie cutters and herbs to give each pot pie a unique look.

  • Cut outs – Instead of making slits in pastry, vent the pies by cutting out a small shape from the pastry and then place it on top of the egg-washed pastry. Brush cut-out with egg wash before baking.  Additional small cut outs can be added on top of crusts before baking using the chilled pastry leftover from cutting out the rounds.
  • Herbs – Lightly press fresh flat leaf parsley leaves onto the egg-washed pastry.  Brush the herb with egg wash before baking.

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