Beef Pot Pies

• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, finely chopped
• 7 oz button mushrooms, quartered
• 1 lb ground beef
• 1/4 cup tomato paste
• 1 cup beef stock
• 2 tsp cornstarch
• 2 None medium ripe tomatoes, finely chopped
• 1 bunch Swiss chard, stems removed, coarsely shredded
• 1 sheet frozen puff pastry, thawed
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F.
2. Heat oil in a large saucepan over medium-high heat. Cook onion and mushrooms for 5 mins, or until soft. Add ground beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Add tomato paste and cook for 1 min. Add stock, cornstarch and tomatoes. Bring to a boil then reduce heat and simmer for 2-3 mins, or until thickened. Add chard and cook for 2 mins, or until wilted.
3. Divide filling between 4 ramekins. Cut puff pastry into 4 rounds slightly larger than top of ramekins. Top each ramekin with pastry, pinching edges to seal. Using a small, sharp knife, cut a small slit in the center of each lid to let steam escape. Transfer to a baking tray and bake for 15 mins, or until golden brown and puffed. Serve with salad.

vegetable, spanish onion, button mushrooms, ground beef, tomato paste, beef stock, cornstarch, tomatoes, swiss chard, pastry, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/32355 (may not work)