Break open the hot flaky puff pastry to find tender braised beef, potato and vegetables in a flavourful beer infused sauce.
Preparation Time: 15 minutes
Cooking Time: about 1-1/4 hours
Baking Time: 30 minutes
Serves: 6
Ingredients:
•3 tbsp (45 mL) all-purpose flour
•1 tsp (5 mL) salt
•1/2 tsp (2 mL) pepper
•1 lb (500 g) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
•3 tbsp (45 mL) vegetable oil
•1 Ontario Onion, coarsely chopped
•2 Ontario Carrots, coarsely chopped
•1 Ontario Potato, peeled and cut into small chunks
•4 oz (125 g) Ontario Mushrooms, quartered (about 1-1/2 cups/375 mL)
•1 clove garlic, minced
•1/2 tsp (2 mL) each dried thyme and dried rosemary leaves
•2 cups (500 mL) stout beer
•2 tbsp (25 mL) tomato paste
•1 tbsp (15 mL) Worcestershire sauce
•2 tsp (10 mL) brown sugar
•Half (397 g) pkg frozen puff pastry, thawed
•1 Ontario Egg, lightly beaten
Preparation Instructions:
In large bowl, whisk together flour, salt and pepper; add beef and toss to coat.
In large deep pot or Dutch oven, heat 1-1/2 tbsp (22 mL) of the oil over medium-high heat; add beef and brown. Transfer to bowl.
Add remaining oil to pot and cook onion for 1 minute. Add carrots, potato, mushrooms, garlic, thyme and rosemary; reduce heat to low and cook 3 minutes, stirring often.
Add beer, tomato paste, Worcestershire sauce and sugar. Return beef to pot and bring to boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally.
Remove from heat. Spoon 3/4 cup (175 mL) of beef mixture into six individual 1-cup (250 mL) ovenproof ramekin dishes. Allow stew to cool before adding pastry top.
On lightly floured surface, roll puff pastry to 1/4-inch (5 mm) thick. Cut out 6 circles 1/2-inch (1 cm) larger than the top of the ramekin dishes. Place pastry circles on top of each dish, pushing the excess pastry down inside the ramekin. Cut an x into the top of the crust. Brush pastry tops with beaten egg. Place ramekins on baking sheet. Bake in 400°F (200°C) for 25 to 30 minutes or until golden brown.
Tip: Prepare pies up to 1 day ahead, cover and refrigerate cooked pies. Reheat in 325°F (160°C) oven for 20 to 25 minutes or until filling is hot.
Nutritional Information:
1 Serving:
•Protein: 20 grams
•Fat: 24 grams
•Carbohydrate: 33 grams
•Calories: 440 grams
•Fibre: 3 grams
•Sodium: 570 mg
– Recipe & photo courtesy of Foodland Ontario
