Meat & Mushroom Pies

Source: Bon Appetit, May 1998

makes 2

1 frozen puff pastry sheet (half of 17 oz package), thawed
10 oz lean ground beef
1/4 pound mushrooms (preferably shitake), sliced
1 cup chopped onion
2 teaspoons dried thyme
1 1/2 tablespoons all purpose flour
1 cup canned beef broth
1 1/2 tablespoons HP steak sauce

• Preheat oven to 450F. Roll out pastry on floured surface to 10 inch square, cut in half diagonally. Using small plate as guide, cut out on 5 1/2 inch diameter pastry round from each half.
   
• Heat heavy large skillet over medium-high heat. Add beef, mushrooms, onion and thyme. Sauté until beef is no longer pink, about 5 minutes.
   
• Add flour; stir 1 minute. Add broth and steak sauce; bring to boil. Reduce heat; simmer until sauce is thick, stirring often, about 5 minutes.
   
• Spoon into two 1 1/4 cup custard cups. Top with pastry rounds; press overhangs firmly to sides of cups. Cut three vents in each pastry round.
   
• Bake pies until pastry is golden brown, about 12 minutes.
  

Back to recipe list