Steak and Mushroom Pot Pies

Portable or "stay at home", these make for a nice "tuck". Redbook December 2009

• Ready In: 44 mins
• Serves: 4

Ingredients

• 1  sheet frozen puff pastry, thawed
• 2  tablespoons olive oil
• 1  lb filet of beef, cut into 1/2-inch cubes
• 3⁄4 lb  mixed mushrooms, sliced
• 1  large onion, cut into 1/2-inch dice
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon tomato paste
• 2  garlic cloves, finely chopped
• 2  tablespoons flour
• 1 1⁄2 cups  reduced-sodium beef stock or 1 1⁄2 cups beef broth
• 1  cup  frozen peas and carrot
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 1  large egg
• 1  tablespoon water

Directions

1. Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
2. Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
3. Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
4. Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.