Ingrédients pour Steak And Mushroom Pot Pies
- 1 sheet (14.1 ounces) refrigerated pie crust
- 2 teaspoons olive oil
- 1 pound cubed sirloin steak
- 8 ounces sliced cremini mushrooms
- 1 medium onion, thinly sliced
- 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 2 cloves minced garlic
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- ½ cup frozen peas and ½ cup frozen chopped carrots
- salt to taste
- pepper to taste
- 1 large egg
- 1 tablespoon water
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Comment préparer Steak And Mushroom Pot Pies
- Preheat oven to 400°F (200°C).
- Lightly beat 1 large egg with 1 tablespoon of water. Set aside.
- Place 4 deep (6-ounce) oven-safe crocks or ramekins on a baking sheet.
- On a lightly floured surface, unfold 1 sheet (14.1 ounces) of refrigerated pie crust. Roll out any seams with a rolling pin.
- Cut the dough into 4 equal pieces. Trim each piece to fit over the tops of the crocks, leaving a ½-inch overhang on each side.
- Place the pastry cutouts on a waxed-paper-lined plate and refrigerate.
- Heat 1 teaspoon of olive oil in a large nonstick skillet over high heat until shimmering.
- Add 1 pound of cubed sirloin steak and sauté in two batches for 1½ minutes per batch, until lightly browned. Transfer to a plate.
- Add 1 teaspoon more olive oil to the skillet. Add 8 ounces of sliced cremini mushrooms and 1 medium onion, thinly sliced. Sauté over medium-high heat for 4 minutes, until mushrooms are softened and onions are translucent.
- Stir in 1 teaspoon dried rosemary, 1 tablespoon tomato paste, and 2 cloves minced garlic. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir for 1 minute.
- Add 1 cup of beef broth, bring to a boil, and cook until thickened, about 3 minutes.
- Stir in ½ cup frozen peas, ½ cup frozen chopped carrots, salt, and pepper to taste. Add the cooked beef cubes.
- Spoon the mixture into the prepared crocks.
- Brush the outside edges of the crocks lightly with the egg wash.
- Place the pastry cutouts over the top of the crocks and press the dough overhang against the outside edges to seal.
- Cut vent holes in the centers of the pastry tops.
- Brush the pastry with the remaining egg wash.
- Bake for 24 minutes, or until the pastry is golden brown and puffed.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
36g
Carbs
13g
