I present Individual Pot Pies With Puff Pastry that use frozen puff pastry for an easy top crust, can be served in individual bowls or turned into one giant pie, and can be made ahead or frozen for quick convenience; see the full post from 4/7/2011 for detailed instructions and photos.
I love a recipe that looks fancy but refuses to be fussy. My Individual Beef Pot Pie Recipe started as a weeknight cheat, a raggedy little thing built around chunks of beef chuck and a sheet of frozen puff pastry.
They bake in their own bowls so you get a pleasing crust to dig into, and honestly I usually make Mini Beef Pot Pies when friends drop in because they vanish before I can finish my first bite. The post from 4/7/2011 has the step by step photos, but trust me these are unexpectedly clever and a little dangerous.
Ingredients
- Rich, protein packed beef, gives deep meaty flavor and hearty texture.
- Onions add sweetness and savoriness when caramelized, boosts fiber and flavor.
- Carrots bring subtle sweetness, beta carotene and a bit of crunch.
- Starchy potatoes thicken the filling, give comfort and keep you full.
- Buttery puff pastry makes a flaky, crispy top, adds rich buttery carbs.
- Peas add pops of sweet freshness, fiber and little bursts of color.
- A splash of red wine lifts the sauce, adds acidity and depth.
- Umami rich, tiny amount punches up savory notes without making it salty.
- Herby thyme gives earthy aroma, brightens the stew, not overpowering.
Ingredient Quantities
- 1 1/2 to 2 pounds beef chuck cut into 1 inch cubes trimmed of excess fat
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 1/2 to 2 cups beef broth
- 1/2 cup dry red wine, optional
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf (optional)
- 2 small potatoes peeled and diced (about 1 to 1 1/2 cups)
- 1 cup frozen peas
- 1 sheet frozen puff pastry, thawed (or 2 sheets for a single large pie)
- 1 large egg beaten with 1 tablespoon water for egg wash
- 1 tablespoon chopped fresh parsley, for garnish (optional)
How to Make this
1. Preheat oven to 400°F (200°C). Pat the beef dry, trim excess fat and season well with salt and pepper, then heat the vegetable oil and butter in a heavy pot or Dutch oven over medium high heat and brown the beef in batches so it gets a good crust, transfer browned cubes to a plate.
2. Lower heat to medium, add the chopped onion, carrots and celery to the pot and cook until softened about 6 to 8 minutes, add the garlic and cook 30 seconds more.
3. Sprinkle the flour over the vegetables, stir and cook 1 to 2 minutes to remove the raw flour taste.
4. Deglaze with the red wine if using, scraping up browned bits, then add 1 1/2 to 2 cups beef broth, tomato paste, Worcestershire sauce, thyme and bay leaf, return the browned beef to the pot and add the diced potatoes.
5. Bring to a simmer, cover and reduce heat to low and braise until beef and potatoes are tender, about 1 to 1 1/2 hours; taste and adjust salt and pepper. If the filling is too thin simmer uncovered to reduce, if too thick loosen with a splash more broth or thin with water.
6. Stir in the frozen peas at the end and cook 2 to 3 minutes, remove and discard the bay leaf, then let the filling cool slightly so it wont make the pastry soggy.
7. Spoon filling into individual ovenproof bowls leaving about 1/2 inch clearance at the rim for pastry, or use one deep pie dish for a large pie. Roll the thawed puff pastry and cut rounds or a sheet just larger than the bowls, brush the rim of each bowl with the beaten egg wash and lay the pastry on top, crimp edges, cut a small vent in the center and brush the tops with more egg wash.
8. Chill assembled pies 10 minutes if you have time, this helps the pastry hold its shape, then bake on a rimmed sheet for 20 to 25 minutes for individual pies or 30 to 40 minutes for a large pie, until the pastry is puffed and deep golden and the filling is bubbling; rotate the sheet once for even browning.
9. Let pies rest 4 to 5 minutes before serving, sprinkle with chopped parsley if you like. To make ahead, cool filling completely and refrigerate up to 2 days or freeze up to 1 month; you can also assemble pies and freeze unbaked, baking from frozen will add about 10 to 15 minutes to the bake time.
Equipment Needed
1. Heavy pot or Dutch oven, for browning the beef and braising the filling
2. Rimmed baking sheet, to bake pies on and catch any drips
3. Individual ovenproof bowls or one deep pie dish, for assembling the pies
4. Chef’s knife and cutting board, for trimming meat and chopping veg
5. Rolling pin (or a clean wine bottle) and a sharp knife or round cutter, to size the puff pastry
6. Pastry brush, for the egg wash
7. Measuring cups and spoons, for broth, flour and seasonings
8. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
FAQ
Individual English Beef Pot Pies With Puff Pastry Recipe Substitutions and Variations
- Beef chuck (1 1/2 to 2 pounds)
- Stew beef from the round or sirloin tip, same amount, cooks a bit faster
- Boneless short ribs, same weight, for a richer, fattier result
- Mushrooms (cremini or portobello) about 1 1/2 to 2 pounds for a vegetarian version, keep cooking time shorter
- Beef broth (1 1/2 to 2 cups)
- Chicken broth, 1:1 swap, lighter but fine
- Vegetable broth, 1:1 swap, use for vegetarian pies
- Water plus 1 beef bouillon cube or 1 tsp bouillon paste per cup, for pantry-friendly substitute
- Frozen puff pastry (1 sheet)
- Ready-made pie crusts, use one sheet or 2 for tops and bottoms, bake until golden
- Store-bought biscuit dough, use biscuits as a rustic top, reduce oven time a little
- Phyllo dough, layer 6-8 sheets brushed with butter or oil for a flakier, lighter top
- Dry red wine (1/2 cup, optional)
- Extra beef broth plus 1 tbsp red wine vinegar, keeps depth without alcohol
- 1/2 cup strong black grape juice plus 1 tsp vinegar, sweeter but similar color
- Skip it and add an extra tablespoon Worcestershire or a splash of balsamic vinegar for complexity
Pro Tips
1. Dry the beef really well and brown it in batches so it actually caramelizes. If you crowd the pot it will steam not sear, and you lose a lot of flavor.
2. When you deglaze use the wine or even a splash of broth and scrape every brown bit off the bottom, then let it reduce a little so the raw alcohol cooks off. Those browned bits are your flavor jackpot.
3. Cook the flour long enough to get rid of that raw taste but don’t let it darken too much. If the filling ends up too thin you can always make a small cornstarch slurry with cold water and whisk it in at the end so you can control the thickness.
4. Keep the filling fairly cool before you top with pastry or it will make the crust soggy. Chill the assembled pies for about ten minutes if you can, brush the rim with egg wash so it seals, and cut a vent so steam can escape.
5. Finish the stew with a splash of acid like a little red wine vinegar or lemon juice and taste for salt near the end, it really wakes up the flavors. And add the peas only at the end so they stay bright and not mushy.
Individual English Beef Pot Pies With Puff Pastry Recipe
I present Individual Pot Pies With Puff Pastry that use frozen puff pastry for an easy top crust, can be served in individual bowls or turned into one giant pie, and can be made ahead or frozen for quick convenience; see the full post from 4/7/2011 for detailed instructions and photos.
6
servings
720
kcal
Equipment: 1. Heavy pot or Dutch oven, for browning the beef and braising the filling
2. Rimmed baking sheet, to bake pies on and catch any drips
3. Individual ovenproof bowls or one deep pie dish, for assembling the pies
4. Chef’s knife and cutting board, for trimming meat and chopping veg
5. Rolling pin (or a clean wine bottle) and a sharp knife or round cutter, to size the puff pastry
6. Pastry brush, for the egg wash
7. Measuring cups and spoons, for broth, flour and seasonings
8. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
Ingredients
-
1 1/2 to 2 pounds beef chuck cut into 1 inch cubes trimmed of excess fat
-
Salt and freshly ground black pepper, to taste
-
2 tablespoons vegetable oil
-
2 tablespoons unsalted butter
-
1 large yellow onion, finely chopped
-
2 carrots, peeled and diced
-
2 celery stalks, diced
-
2 cloves garlic, minced
-
3 tablespoons all purpose flour
-
1 1/2 to 2 cups beef broth
-
1/2 cup dry red wine, optional
-
1 tablespoon tomato paste
-
2 teaspoons Worcestershire sauce
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 bay leaf (optional)
-
2 small potatoes peeled and diced (about 1 to 1 1/2 cups)
-
1 cup frozen peas
-
1 sheet frozen puff pastry, thawed (or 2 sheets for a single large pie)
-
1 large egg beaten with 1 tablespoon water for egg wash
-
1 tablespoon chopped fresh parsley, for garnish (optional)
Directions
- Preheat oven to 400°F (200°C). Pat the beef dry, trim excess fat and season well with salt and pepper, then heat the vegetable oil and butter in a heavy pot or Dutch oven over medium high heat and brown the beef in batches so it gets a good crust, transfer browned cubes to a plate.
- Lower heat to medium, add the chopped onion, carrots and celery to the pot and cook until softened about 6 to 8 minutes, add the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetables, stir and cook 1 to 2 minutes to remove the raw flour taste.
- Deglaze with the red wine if using, scraping up browned bits, then add 1 1/2 to 2 cups beef broth, tomato paste, Worcestershire sauce, thyme and bay leaf, return the browned beef to the pot and add the diced potatoes.
- Bring to a simmer, cover and reduce heat to low and braise until beef and potatoes are tender, about 1 to 1 1/2 hours; taste and adjust salt and pepper. If the filling is too thin simmer uncovered to reduce, if too thick loosen with a splash more broth or thin with water.
- Stir in the frozen peas at the end and cook 2 to 3 minutes, remove and discard the bay leaf, then let the filling cool slightly so it wont make the pastry soggy.
- Spoon filling into individual ovenproof bowls leaving about 1/2 inch clearance at the rim for pastry, or use one deep pie dish for a large pie. Roll the thawed puff pastry and cut rounds or a sheet just larger than the bowls, brush the rim of each bowl with the beaten egg wash and lay the pastry on top, crimp edges, cut a small vent in the center and brush the tops with more egg wash.
- Chill assembled pies 10 minutes if you have time, this helps the pastry hold its shape, then bake on a rimmed sheet for 20 to 25 minutes for individual pies or 30 to 40 minutes for a large pie, until the pastry is puffed and deep golden and the filling is bubbling; rotate the sheet once for even browning.
- Let pies rest 4 to 5 minutes before serving, sprinkle with chopped parsley if you like. To make ahead, cool filling completely and refrigerate up to 2 days or freeze up to 1 month; you can also assemble pies and freeze unbaked, baking from frozen will add about 10 to 15 minutes to the bake time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 347g
- Total number of serves: 6
- Calories: 720kcal
- Fat: 56g
- Saturated Fat: 21g
- Trans Fat: 0.5g
- Polyunsaturated: 8g
- Monounsaturated: 20g
- Cholesterol: 140mg
- Sodium: 750mg
- Potassium: 800mg
- Carbohydrates: 43g
- Fiber: 2g
- Sugar: 6g
- Protein: 38g
- Vitamin A: 2500IU
- Vitamin C: 5mg
- Calcium: 33mg
- Iron: 1.3mg