Tender Beef Pot Pie With Thyme Rosemary Black Pepper Pastry Recipes

TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY

Steps:

• Pastry:.
• In food processor, place flour, butter, salt, thyme and pepper.
• Mix for a few seconds.
• Then slowly add ice water, pulsing, til mixture forms into a ball.
• Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
• For filling:.
• Place first 9 ingredients into pressure cooker. Place on lid.
• Heat over medium heat til regulator starts rocking.
• Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
• Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
• Make 2 cups brown gravy and pour into large bowl.
• Add potatoes, carrots and rest of vegetables.
• Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
• Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
• Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
• Fill with meat mixture.
• Roll out other ball of dough and cover pie, sealing edges well.
• *You can do a lattice top, or cut slits to vent in solid top.
• Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
• Bake in 400º oven for 35-40 minutes.
• Let cool 20-30 minutes before slicing.

COMPANY'S COMING BEEF POT PIE

Steps:

• 1. In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add beef and brown on all sides. Remove beef from pan and set aside.
• 2. Add onion, carrot, potato and celery to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook about 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper. Return beef to the pot and pour in broth. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1½ - 2 hours. Shred beef and return to pot.
• 3. In a small bowl, whisk together cornstarch and milk/cream. Pour into pot and bring up to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat. If making individual pot pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8″ x 8″ baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
• 4. Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don't cut). Place pastry over each baking dish. Use a sharp knife and make a few small slits in the pastry to allow steam to escape while baking. Bake pies at 350 degrees for 25-30 minutes, or until golden. Makes 4-6 individual pies or 1 (8″ x 8″) pie.

TENDER BEEF POT PIE WITH THYME & PEPPER PASTRY

Steps:

• 1. For Pastry: In food processor, place flour, butter, salt, thyme and pepper. Mix for a few seconds. Then slowly add ice water, pulsing, til mixture forms into a ball. Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge. For Filling: Place first 9 ingredients into pressure cooker. Place on lid. Heat over medium heat til regulator starts rocking. Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.) Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain. Make 2 cups brown gravy and pour into large bowl. Add potatoes, carrots and rest of vegetables. Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture. Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste. Roll out 1 ball of chilled pastry to fit a 9" deepdish pie plate and place into dish. Fill with filling mixture. Roll out other ball of dough and cover pie, sealing edges well. *You can do a lattice top, or cut slits to vent in solid top. Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each. Bake in 400º oven for 35-40 minutes. Let cool 20-30 minutes before slicing.