Individual Beef Pot Pies
Prep Time: 5 minutes
Cooking Time: 30 minutes
These are simple using leftover roast and puff pastry sheets. Our kids love them! They are a little high on the fat and overall calories, but an all inclusive meal in one.
1 sheet puff pastry sheet(s)
1 pound roast beef, cooked, fat trimmed
1 pound mixed vegetables, frozen, frozen
1 potato(es), large
14 ounces beef broth, low sodium
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour, all purpose
1 egg(s), large
Preheat oven to 400 degrees. Beat egg with 1 tablespoon water for egg wash and set aside. Place about 3 cups of water in a medium sauce pan. Peel and cut potato into half inch cubes. Place in cold water. Turn heat to high and bring to a boil. Cook for about 5 minutes. Add frozen vegetables and cook for about 2 minutes until warmed through. Drain in a colander. Return pan to heat and melt butter. Add oil and stir. Whisk in flour and cook for about 30 seconds. Slowly whisk in broth and cook for about 5 minutes until thickened. Add chopped, cooked beef and stir. Add vegetables and potatoes and stir. Divide into 4 large ramekins or a 9 inch pie dish. Roll pastry dough out on a floured surface. Cut 4 circles slightly larger than the ramekins and place pastry on top inside ramekins, folding any extra dough upwards on the sides. Brush tops with egg wash. Cut 3 tiny slits on tops and place ramekins on a baking sheet. Bake for 20 minutes. Allow to cool for 5 minutes and serve.
Per Serving About: 550 calories, 23 g fat, 8 g saturated fat, 0 g trans fat, 45 g protein, 38 g carbohydrates, 4 g dietary fiber, 180 mg sodium