How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Restated Beef Puff Pastry Pot Pie?

You need 15 ingredients. The key ingredients include: 1 whole Sheet Pepperidge Farm Puff Pastry, 12 ounces, fluid Beef Broth, 1/4 cups Red Wine, 1/4 cups Cooking Sherry, and more.

Is Restated Beef Puff Pastry Pot Pie suitable as baking & desserts?

Yes, Restated Beef Puff Pastry Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Restated Beef Puff Pastry Pot Pie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Restated Beef Puff Pastry Pot Pie Recipe

Name: Restated Beef Puff Pastry Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Sheet Pepperidge Farm Puff Pastry; 12 ounces, fluid Beef Broth; 1/4 cups Red Wine; 1/4 cups Cooking Sherry; 1 whole White Potato, Peeled And Diced; 1 whole Sweet Onion, Diced; ⅓ cups Water; 3 Tablespoons Cornstarch; 12 ounces, weight Package Frozen Mixed Vegetables; 1 cup Chopped Broccoli (optional); 2 cups Leftover Cooked Steak, Cut Into Small Pieces Or Shredded; Salt And Pepper, to taste; Canola Oil Spray; 1 whole Egg, Beaten; 1 teaspoon Water

Restated Beef Puff Pastry Pot Pie

Eats Now Editorial Team · 466 kcal · Baking & Desserts

1
1.
2
Remove frozen puff pastry from freezer and allow to thaw while preparing the filling.
3
Prepare one 10 pie plate, or one 2 quart baking casserole dish or 2 individual Pyrex oval serving dishes by spraying lightly with canola oil.
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2.
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In at least a 2-quart saucepan over medium heat, pour in beef broth, cooking wine and cooking sherry.
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Add cubed potato and chopped onion, bring to a boil and then turn heat to low and simmer for 10 to 15 minutes.
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Then stir together water and cornstarch in a small dish.
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Add this into the potato mixture and continue heating for a few minutes until the sauce thickens slightly.
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3.
10
Remove from heat and add frozen mixed vegetables and chopped broccoli.
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Stir in chopped/shredded cooked beef and salt and pepper to taste.
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4.
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Pour mixture into the prepared pie plate, casserole dish or individual baking dishes.
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(This mixture will total about 5 to 6 cups.)
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5.
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Preheat oven to 400 F. If using two individual bowls, cut puff pastry in half.
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If using one dish, leave pastry in a full sheet.
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Place puff pastry over the top of the baking dish(s).
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Gently stretch and press pastry edges over the lip of the dish(s).
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Remove any overhanging dough.
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6.
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Make egg wash by whisking egg with 1 teaspoon of water.
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Brush this over the top of the pastry tops.
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Roll out the remaining dough scraps and cut out cookie cutter shapes.
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Place these on top of the pastry, if desired.
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Place dish on a foil lined baking sheet for easy clean up and ease of handling.
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7.
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Bake at 400 F. until crust is golden and the filling is bubbly, about 30 to 35 minutes.
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If the crust starts to brown before filling is bubbly, place a loose piece of foil across the top to prevent over browning.
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Let the pie(s) rest for 5 to 10 minutes before serving.
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Notes: 1.
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Leftover roast beef or cooked hamburger can be used in place of leftover steak.
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No leftovers?
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Substitute cooked stew meat.
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2.
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Filling can be made ahead of time and refrigerated until ready to assemble the pies.

Restated Beef Puff Pastry Pot Pie

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