Puff Pastry-Topped Beef Pot Pie
Give an old standby a fancy new twist.
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 4
1 1/4 lbs. beef sirloin steak
1/2 package (17 1/4 oz.) frozen puff pastry, defrosted
1 egg yolk beaten with 1 Tbsp. water
1 Tbsp. vegetable oil
1/4 tsp. pepper
1/4 tsp. dried thyme leaves, crushed
1 package (16 oz.) frozen vegetables (broccoli, cauliflower and red pepper)
1/4 cup chopped onion
1 jar (12 oz.) beef gravy
Heat oven to 400°F. Unfold puff pastry sheet on lightly floured surface. Cut out four 4-inch circles; place on ungreased baking sheet. Cut decorative pieces from pastry scraps; arrange on pastry circles. Brush pastry with egg yolk wash, if desired. Bake in 400°F oven 12-14 minutes or until golden brown. Transfer to wire rack.
Meanwhile cut beef steak lenghtwise in thirds, then crosswise into 1/2-inch thick strips. In large nonstick skillet, heat 1 Tbsp. oil over medium-high heat until hot. Stir-fry beef in 2 batches, 1 to 2 minutes each, or until outside surface is no longer pink. Season with pepper and thyme.
In same skillet, heat remaining 1 Tbsp. oil until hot. Add vegetables and onion. Stir-fry 5 to 6 minutes or until vegetables are tender. Reduce heat to medium. Stir in gravy and beef. Cook until just heated through.
Divide beef mixture among 4 bowls or plates; top with puff pastry.