Short Rib Wellington Potpie- Williams and Sonoma

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READY IN: 3hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 325°F.
  • Season beef with satl and peper.
  • In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
  • Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
  • Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
  • Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
  • Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
  • Whisk in wine and demi-glace, cook for one minute.
  • Slowly whisk in stock, bring to simmer.
  • Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
  • Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
  • Increase oven to 400°F.
  • Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
  • Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.
  • Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.
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