Recipe - Beef Burgundy Pot Pies

3 tablespoon Olive oil
1 cup Mushrooms; cut or sliced up
1 md Onion; minced
1 md Carrot; thinly cut or sliced up
1 pound Beef sirloin; trimmed of
fat, cut in 1/2" cubes
1 tablespoon Allpurpose flour
1/3 cup Dry red wine
1 cup Peas; frozen
Three fourths teaspoon Dried thyme
Salt and pepper
1 Sheet frozen puff pastry;
half 17oz. pkg., thawed
1 Egg yolk; lightly beaten

PREPARE FILLING:

In 10inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion
and carrot; cook about 5 minutes, stirring frequently until crisptender.
Using slotted spoon, remove vegetables to bowl; set aside.

Add remaining 1 tbs. oil to skillet; increase heat to mediumhigh. Add
beef; cook about 10 minutes, stirring frequently until browned on all
sides. Reduce heat to medium; stir in flour until well blended. Gradually
add wine; cook about 2 minutes until mixture thickens. Return cooked
beetables to skillet along with peas, thyme, salt and pepper, stirring to
mix well. Spoon mixture into flour 1 3/4cup individual casseroles or 4
One half x 1 1/4inch foil tart pans, dividing evenly; set aside.

PREPARE CRUST:

Heat oven to 425øF. On lightly floured surface, roll pastry out to 10inch
square. Using inverted bowl or saucer with 5inch diameter, trace and cut
out 4 founds from pastry. If desired, cut pastry scraps into leaves or
other decoration; set aside. Cut small slash in center of each pstry round;
place rounds over casseroles. Dampen edges of casseroles with water; crimp
edges of crusts, pressing to rims of casseroles to seal. Brush crusts with
beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing
lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are
puffed and golden.
Posted to recipeludigest by Nesb2 Nesb2@aol.com on Mar 2, 1998