Beef

Individual Puff Pastry Beef Pot Pies Recipe for Two

These rich, comforting individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.

Individual Puff Pastry Beef Pot Pies

 

Posts on this blog may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

This small batch recipe makes a great lunch, dinner, or impressive date night meal for two.

 

How to make individual Puff Pastry Beef Pot Pies:

Thaw the puff pastry sheet according to the package directions, about 40 minutes.

 

At the same time, dice the onion, and cut the red potatoes into 1 inch cubes, leaving the skin on the potatoes.

 

For the Stew:

Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat the stew meat dry, sprinkle with salt and pepper, and add to the pan. Cook and stir occasionally, until browned. Remove to plate and set aside.

beef stew meat cooking in a pan

 

Add the other 1/2 tablespoon olive oil to the pan. Add in the mushrooms and cook until the liquid is gone.

mushrooms cooking in a pan

 

Stir in the minced garlic, thyme, beef broth, and Worcestershire sauce.

garlic, thyme, beef broth and Worcestershire sauce added to mushrooms in a pan

 

Add the potatoes, onions and browned meat back into the pan.

potatoes, onions, and cooked beef stew meat added to pan

 

Bring to a boil, reduce to a simmer, cover and cook until the potatoes are cooked and the beef is tender, about 15 minutes.

 

Whisk together the cornstarch and cold water. Add to the stew, stir and cook until thickened, about 2 minutes.

beef stew thickened in pan

 

Remove from the heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.

peas, carrots, and parsley added to stew

 

Preheat the oven to 400 degrees F (200 C).

 

For the Puff Pastry Tops:

Turn one 20 oz oven safe bowl upside down on the thawed puff pastry sheet and cut around it with a small knife.  I recommend these 20 oz oven safe bowls.

puff pastry sheet with bowl on top, circles traced to cut out

 

Repeat for the second crust.

 

If desired, cut small shapes out of leftover dough.

puff pastry with 2 circles cut and 4 heart shapes cut out

 

To assemble the Pot Pies:

Spray the 20 oz oven safe baking dishes with non-stick spray and place on a foil lined baking sheet.

 

Pour the stew into the prepared bowls.

beef stew poured into to bowls

 

Place puff pastry rounds on top and gently stretch and press puff pastry edges over the lips of the bowls, or tuck the puff pastries down inside the bowls on top of the stew.

puff pastry circles added to tops of bowls

 

Whisk the egg with 1 tablespoon of water in a small bowl and brush onto the puff pastry tops.

puff pastry tops brushed with egg wash

 

If using the extra little shapes place them on top of the pastry rounds and brush those with egg wash as well.

heart shapes added to puff pastry tops and brushed with egg wash

 

Bake for 25 minutes until crusts are golden and filling is bubbly.

two baked beef pot pies

 

Let the pot pies cool about 10 minutes before serving to allow filling to thicken.

two individual beef pot pies with two spoons

 

Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

 

Individual Puff Pastry Beef Pot Pies Recipe for Two

 

 

Yield: 2 servings

Individual Puff Pastry Beef Pot Pies

These rich, comforting individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth.
Prep Time 40 minutes
Cook Time 50 minutes
Cool Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 sheet frozen puff pastry
  • 1/2 small onion
  • 3 small red potatoes
  • 1 Tablespoon olive oil (divided)
  • 1/2 lb cubed beef stew meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped mushrooms
  • 1 teaspoon minced garlic
  • 1/8 teaspoon dried thyme leaves
  • 1 1/3 cups unsalted beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1/8 cup cornstarch
  • 1/4 cup cold water
  • 3/4 cup frozen peas and carrots medley (do not thaw)
  • 1/8 cup fresh parsley (minced)
  • 1 small egg
  • 2 teaspoons water

Instructions

  1. Thaw puff pastry sheet according to package directions, about 40 minutes.
  2. At the same time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.

Make the Stew:

  1. Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Pat stew meat dry, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
  2. Add the other 1/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
  3. Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
  4. Add potatoes, onions and browned meat back into pan.
  5. Bring to boil, reduce to simmer, cover and cook until potatoes are cooked and beef is tender, about 15 minutes.
  6. Whisk together cornstarch and 1/4 cup cold water. Add to stew, stir and cook until thickened, about 2 minutes.
  7. Remove from heat. Stir in parsley and frozen peas & carrots mix. Sprinkle with salt to taste.
  8. Preheat oven to 400 degrees F (200 C).

Cut the Puff Pastry Tops:

  1. Turn one 20 oz oven safe bowl upside down on thawed puff pastry sheet and cut around it with a small knife. I recommend these 20 oz oven safe bowls.
  2. Repeat for second crust.
  3. If desired, cut small shapes out of leftover dough.

Assemble the Pot Pies:

  1. Spray 20 oz oven safe baking dishes with non-stick spray and place on foil lined baking sheet.
  2. Pour stew into prepared bowls.
  3. Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on top of stew.
  4. Whisk egg with 1 tablespoon water in a small bowl and brush onto puff pastry tops.
  5. If using extra little shapes place on top of pastry rounds and brush with egg wash.
  6. Bake 25 minutes until crusts are golden and filling is bubbly.
  7. Let pot pies cool about 10 minutes before serving to allow filling to thicken.
  8. Serve on cork trivets or pot holders to protect surfaces from the heat. I recommend these cork trivets.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Amount Per Serving:Calories: 1045 Total Fat: 36.8g Saturated Fat: 11.3g Cholesterol: 369mg Sodium: 850mg Carbohydrates: 62.6g Fiber: 6.7g Sugar: 8.1g Protein: 111.6g
These rich, comforting individual Beef Pot Pies are generously filled with cubed beef, mushrooms, onions, potatoes, peas, and carrots and topped with tender flaky rounds of puff pastry that melt in your mouth. This small batch recipe makes a great lunch, dinner, or impressive date night meal for two. #beef #PotPie #BeefPotPie #PuffPastry #RecipesForTwo

You Might Also Like

No Comments

Leave a Reply

Share6
Pin666
Tweet
Yum4
Email
676 Shares