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Meat and Mushroom Pub Pies

12 frozen puff pastry sheet, defrosted
1 lb ground sirloin
6 ounces mushrooms, sliced
1 12 cups onions, chopped
2 teaspoons dried thyme, crushed
2 tablespoons all-purpose flour
1 12 cups canned beef broth, fat-free low-sodium
1 tablespoon steak sauce
12 cup frozen peas, rinsed with cold water and drained


Preheat oven to 450F On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1/2-inch strips. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal. Bake until pastry is puffed and golden brown, about 12 minutes.

Source: www.food.com