Steak And Mushroom Pot Pies

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1 lb filet of beef, cut into 1/2-inch cubes
• 3/4 lb mixed mushrooms, sliced
• 1 large onion, cut into 1/2-inch dice
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon tomato paste
• 2 garlic cloves, finely chopped
• 2 tablespoons flour
• 1 1/2 cups reduced-sodium beef stock or 1 1/2 cups beef broth
• 1 cup frozen peas and carrot
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 large egg
• 1 tablespoon water

1. Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
2. Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
3. Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
4. Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.

pastry, olive oil, filet of beef, mixed mushrooms, onion, rosemary, tomato paste, garlic, flour, beef stock, carrot, kosher salt, fresh ground pepper, egg, water

Taken from www.food.com/recipe/steak-and-mushroom-pot-pies-484234 (may not work)