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Easy Bake Battle - Beef Wellington Pot Pie Ready in 50 min · Yield 4 people
Brown your beef and prosciutto hard before the vegetables go in, because that deep color is where all the savory richness comes from that makes this taste like real beef Wellington. Keep your puff pastry cold right up until you're ready to top the ramekins, so it puffs properly in the oven instead of melting into the filling.
Easy Bake Battle - Beef Wellington Pot Pie Print / PDF Cook mode
Yield: 4 people Prep: 30 min Cook: 20 min Total: 50 min
Skills you’ll practice: Dicing & Mincing ,Searing ,Sautéing ,Seasoning & Balance ,Reducing ,Baking
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1 Preheat oven to 350 degrees. Spray 4 mini ramekin dishes with nonstick spray. 2 Dice mushrooms, shallot, onion, (prosciutto or bacon) , and steak into small bite size pieces. 3 Sear your meats, steak and prosciutto (or bacon is you decide to use that) in a skillet with a tablespoon of butter or olive oil oven medium-high heat. 4 Once the meat is mostly cooked and seared add in your chopped mushrooms, shallot, and onion. Cook until softened and slightly charred. 5 In a bowl, stir together 1 cup of beef broth, 4 TBSP of Worcestershire sauce, 4 TBSP tomato paste, 4 tsp brown sugar, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper and a (1/4 cup of heavy cream is optional) 6 Pour sauce in with meat and mushroom mixture in the skillet. Stir and cook on medium high heat adding in 2 tsp of cornstarch and cooking and stirring until thick. 7 Leave the puff pastry in the fridge until this point to ensure it doesn't get too soft. Unroll the pastry. Use the round mini ramekin to cut circles out of the dough. 8 Spray the bottom of each ramekin with cooking spray. Spoon mixture into each ramekin. Topping the pot pie with one round puff pastry. ( The meat mixture should now be fully cooked) 9 Bake at 350 degrees until the pastry is golden brown and puffed. ENJOY!! Your turn
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