Beef Pot Pie Puff (Printable)
Tender beef and vegetables in rich gravy under a golden, flaky puff pastry crust.
# What You'll Need:
→ Beef Filling
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→ Pastry Crust
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# Directions:
01 - Preheat oven to 400°F. Season beef cubes generously with salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches without overcrowding, transferring browned pieces to a plate. This develops deep flavor through the Maillard reaction.
03 - Reduce heat to medium. Add onion, garlic, carrots, celery, and mushrooms to the pot. Sauté for 7 minutes until vegetables are softened and onions are translucent.
04 - Stir in tomato paste and flour, coating vegetables completely. Cook for 1 minute to remove raw flour taste and deepen the tomato flavor.
05 - Return beef and accumulated juices to the pot. Add beef broth, red wine, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir thoroughly to incorporate and bring to a gentle simmer.
06 - Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally, until beef is fork-tender and sauce has thickened enough to coat the back of a spoon. Remove and discard bay leaf.
07 - Stir in frozen peas and taste the filling. Adjust salt and pepper as needed. The mixture should be well-seasoned as the pastry will absorb some flavor.
08 - Pour hot filling into a 9-inch deep-dish pie dish or ovenproof casserole. Ensure filling is evenly distributed but not overflowing.
09 - Roll puff pastry on a lightly floured surface to slightly larger than your dish. Drape pastry over filling, trim excess, and press edges firmly against the dish rim to seal. Cut 3-4 small slits in the top for steam venting.
10 - Brush entire pastry surface with beaten egg using a pastry brush. This promotes even browning and a glossy finish.
11 - Bake for 25-30 minutes until pastry is deep golden brown and filling is bubbling actively through vent holes. If pastry browns too quickly, tent with foil.
12 - Allow pot pie to rest for 10 minutes before serving. This sets the filling for cleaner portions and prevents burns from the extremely hot interior.
# Expert Advice:
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- The gravy develops this incredible depth from spending time with red wine and Worcestershire sauce
- Your house will smell like the kind of cozy restaurant where you want to linger forever
- Leftovers reheat beautifully and somehow taste even better the next day
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- I once skipped the browning step to save time and regretted it immediately, the flavor was noticeably flat
- Letting the filling cool slightly before adding the pastry prevents soggy bottom crust
- Those steam vents aren't optional, I learned this when my pastry exploded in the oven once
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- Make the filling a day ahead and refrigerate, the flavors develop incredibly overnight
- Brush the pastry edges only with egg wash if you want a more rustic, less glossy look