Beef Burgundy Pot Pies Recipe

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   PREPARE FILLING:In 10-inch skillet over medium heat, heat 2 tab.

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   oil; add in mushrooms, onion and carrot; cook about 5 min, stirring frequently till crisp-tender.

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   Using slotted spoon, remove vegetables to bowl; set aside.

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   Add in remaining 1 tbs.

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   oil to skillet; increase heat to medium-high.

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   Add in beef; cook about 10 min, stirring frequently till browned on all sides.

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   Reduce heat to medium; stir in flour till well blended.

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   Gradually add in wine; cook about 2 min till mix thickens.

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   Return cooked beetables to skillet along with peas, thyme, salt and pepper, stirring to mix well.

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    Spoon mix into flour 1 3/4-c. individual casseroles or possibly 4 1/2 x 1 1/4-inch foil tart pans, dividing proportionately; set aside.

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    PREPARE CRUST:Heat oven to 425 F. On lightly floured surface, roll pastry out to 10-inch square.

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    Using inverted bowl or possibly saucer with 5-inch diameter, trace and cut out 4 founds from pastry.

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    If you like, cut pastry scraps into leaves or possibly other decoration; set aside.

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    Cut small slash in center of each pstry round; place rounds over casseroles.

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    Dampen edges of casseroles with water; crimp edges of crusts, pressing to rims of casseroles to seal.

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    Brush crusts with beaten egg yolk.

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    Arrang pastry cutouts, if using, over crusts, pressing lightly to adhere; bursh with egg yolk.

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    Bake 15 min till crusts are puffed and golden brown.

No additional tips available.