Beef Burgundy Pot Pies Recipe

• 3 Tbsp. Extra virgin olive oil
• 1 c. Mushrooms, sliced
• 1 med Onion, diced
• 1 med Carrot, thinly sliced
• 1 lb Beef sirloin, trimmed of fat, cut in 1/2" cubes
• 1 Tbsp. All-purpose flour
• 1/3 c. Dry red wine
• 1 c. Peas, frzn
• 3/4 tsp Dry thyme Salt and pepper
• 1 sht frzn puff pastry, half 17-ounce. pkg., thawed
• 1 x Egg yolk, lightly beaten

1. PREPARE FILLING:In 10-inch skillet over medium heat, heat 2 tab.
2. oil; add in mushrooms, onion and carrot; cook about 5 min, stirring frequently till crisp-tender.
3. Using slotted spoon, remove vegetables to bowl; set aside.
4. Add in remaining 1 tbs.
5. oil to skillet; increase heat to medium-high.
6. Add in beef; cook about 10 min, stirring frequently till browned on all sides.
7. Reduce heat to medium; stir in flour till well blended.
8. Gradually add in wine; cook about 2 min till mix thickens.
9. Return cooked beetables to skillet along with peas, thyme, salt and pepper, stirring to mix well.
10. Spoon mix into flour 1 3/4-c. individual casseroles or possibly 4 1/2 x 1 1/4-inch foil tart pans, dividing proportionately; set aside.
11. PREPARE CRUST:Heat oven to 425 F. On lightly floured surface, roll pastry out to 10-inch square.
12. Using inverted bowl or possibly saucer with 5-inch diameter, trace and cut out 4 founds from pastry.
13. If you like, cut pastry scraps into leaves or possibly other decoration; set aside.
14. Cut small slash in center of each pstry round; place rounds over casseroles.
15. Dampen edges of casseroles with water; crimp edges of crusts, pressing to rims of casseroles to seal.
16. Brush crusts with beaten egg yolk.
17. Arrang pastry cutouts, if using, over crusts, pressing lightly to adhere; bursh with egg yolk.
18. Bake 15 min till crusts are puffed and golden brown.

extra virgin olive oil, mushrooms, onion, carrot, beef sirloin, allpurpose, red wine, thyme, pastry, egg yolk

Taken from cookeatshare.com/recipes/beef-burgundy-pot-pies-81718 (may not work)