Thursday, March 10, 2011
Pot Pie with Puff Pastry
One dish wonders are a staple during busy times and comforting during cooler weather. I enjoy this pot pie year round and hope you will too! I apologize that this post must come to you a little short on commentary - this working mom is insanely busy!
Steak Pot Pie
1/2 cup all-purpose flour
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground pepper
2 1/2 pounds sirloin steak, cubed into bit-size pieces
2 Tbs. butter
2 Tbs. Olive oil
2 large yellow onions, sliced thin
3 cloves garlic, minced
1 8oz package sliced mushrooms
1 14 oz. can beef broth
1 10.5 oz. can beef consomme
2 Tbs. balsamic vinegar
1 small bag frozen peas and carrots
1 cup frozen corn
1 17.3 oz. package frozen puff pastry, thawed according to package instructions
In a large, zip-lock plastic bag, combine flour, thyme, salt and pepper. Add the steak, seall bag and shake to coat.
In a large pot, heat butter and olive oil over medium-high heat. Add the steak and cook 6-8 minutes until browned. Add onions, garlic, mushrooms, broth, consomee, frozen veggies and vinegar. Bring to a boil, reduce heat and simmer, uncovered for 45 minutes or until steak is tender, stirring occasionally.
Preheat oven to 400 degrees. Lightly grease two 8x8 square baking dishes or oval baking dishes of comparable size. Divide steak mixture into dishes. On a lightly floured surface, unfold pastry sheets. Roll each in a a rough 12x14 inch square (or large enough to cover the top of your baking dish. Place one sheet of puff pastry over each baking dish, pressing litghtly at the edges to seal and allowing the edges of the pastry to overlap dish. Bake 20-25 minutes or until pastry is puffed and browned.