Beef Pot Pies
Description
This is an incredibly easy way of using up the last bits of leftovers from a batch of beef burgundy (that you probably made using the leftovers from a batch of braised short ribs or a chuck roast). This is also a great end-of-the-week "clean out the fridge" recipe.
I usually take whatever is left of the beef burgundy and add whatever vegetables I have in the fridge that need using up (or frozen mixed veggies in a pinch), maybe add a little broth to the leftover beef burgundy if necessary, pour it into a cute, oven-safe individual container like this Staub pumpkin:
Slap a puff pastry "hat" on top, put it in the oven and viola! Dinner's served!
Ingredients
Instructions
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Defrost puff pastry according to directions on box--this may take a couple of hours, so plan accordingly.
Preheat oven to temperature indicated on puff pastry box.
Assess whether or not you have enough leftover beef burgundy for the number of servings you need for dinner. I usually allocate about 1.5 cups per serving.
If you decide you need more, just mix beef stock with a little thickener (I like to use about 2 tbsp tomato paste mashed up with about 1 tbsp flour) and then add whatever vegetables are hanging out in your fridge needing to be used up (think chopped up celery, potatoes or carrots, asparagus, broccoli or even frozen mixed vegetables in a pinch).
Bring the whole thing to a boil and cook for a little while until the vegetables have softened up a bit. Add the leftover beef burgundy, bring to a simmer.
Ladle pot pie filling into individual, oven-safe coquettes--I like these cute mini pumpkin coquettes by Staub:
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Unfold the puff pastry onto a lightly floured surface and cut out "lids" for the individual coquettes. My mini-pumpkins have lids that go with them, so I just cut a rough outline of the lid out of the puff pastry, like so:
Carefully lay the puff pastry over top of the beef burgundy filling in the coquette and place in preheated oven. Bake until the puff pastry is golden brown and flaky. It will shrink a little as it bakes, so you may want to cut your puff pastry "lid" a little larger than the coquette.
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Serve with a crisp, green salad lightly dressed with a basic vinaigrette.
I would pair a beef pot pie with a nice merlot.
