Beef and Mushroom Vegetable Pie
These individual beef and mushroom vegetable pies pair a rich, tomato-simmered filling with golden puff pastry for a cozy dinner.
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
Ingredients
- 1 sheet ready-rolled puff pastry thawed
- 1 large egg lightly beaten
- 2 cups cooked shredded beef tender and saucy
- 2 tablespoons olive oil for sautéing
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 1/2 cups button mushrooms sliced
- 1 cup frozen peas thawed
- 1 cup crushed tomatoes canned
- 3 tablespoons tomato paste
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt plus more to taste
- 1 pinch black pepper
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Cut four pastry rounds slightly larger than the ramekins.
- Heat the oil in a heavy pan. Sauté the onion and garlic for 2 minutes, then add the carrots and cook for 1 minute.
- Add the mushrooms and cook for 1 minute. Stir in the beef, peas, tomatoes, tomato paste, water, thyme, oregano, salt, and pepper; simmer for 3 minutes.
- Divide the filling among four ramekins. Cover with pastry rounds, cut a small vent in each, and brush with beaten egg.
- Bake for 20 to 25 minutes, until the pastry is puffed and deeply golden. Rest for 5 minutes before serving.