Yield: 4 Servings
|3 tablespoons||Olive oil|
|1 cup||Mushrooms; sliced|
|1 medium||Onion; diced|
|1 medium||Carrot; thinly sliced|
|1 pounds||Beef sirloin; trimmed of fat, cut in 1/2\" cubes|
|1 tablespoon||All-purpose flour|
|⅓ cup||Dry red wine|
|1 cup||Peas; frozen|
|¾ teaspoon||Dried thyme|
|\N \N||Salt and pepper|
|1 \N||Sheet frozen puff pastry; half 17-oz. pkg., thawed|
|1 \N||Egg yolk; lightly beaten|
In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion and carrot; cook about 5 minutes, stirring frequently until crisp-tender.
Using slotted spoon, remove vegetables to bowl; set aside.
Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add beef; cook about 10 minutes, stirring frequently until browned on all sides. Reduce heat to medium; stir in flour until well blended. Gradually add wine; cook about 2 minutes until mixture thickens. Return cooked beetables to skillet along with peas, thyme, salt and pepper, stirring to mix well. Spoon mixture into flour 1¾-cup individual casseroles or 4 ½ x 1 ¼-inch foil tart pans, dividing evenly; set aside.
Heat oven to 425øF. On lightly floured surface, roll pastry out to 10-inch square. Using inverted bowl or saucer with 5-inch diameter, trace and cut out 4 founds from pastry. If desired, cut pastry scraps into leaves or other decoration; set aside. Cut small slash in center of each pstry round; place rounds over casseroles. Dampen edges of casseroles with water; crimp edges of crusts, pressing to rims of casseroles to seal. Brush crusts with beaten egg yolk. Arrang pastry cutouts, if using, over crusts, pressing lightly to adhere; bursh with egg yolk. Bake 15 minutes until crusts are puffed and golden.
Posted to recipelu-digest by Nesb2 <Nesb2@...> on Mar 2, 1998