SHORT RIB WELLINGTON POT PIE
Steps:
- Preheat an oven to 325°F. Season the beef with salt and pepper. In a 3 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl. Reduce the heat to medium. Add the prosciutto and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Add to the bowl with the beef. Pour off the excess fat in the pot. Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley. Increase the oven temperature to 400°F. Place the puff pastry sheet on a lightly floured work surface. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the edge of the pot with water, then brush the pastry with the egg mixture. Place the pastry, egg wash side up, over the pot and press the edges to seal. Trim the overhanging pastry to 1 inch. Transfer the pot to the oven and bake until the pastry is puffed and golden brown, 20 to 25 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.
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Rympson Kiganda
[email protected]Can I make this pot pie in a slow cooker?
samantha phakade
[email protected]How long can I store this pot pie in the refrigerator?
Godly Gift
[email protected]I'm allergic to mushrooms. Can I leave them out of the recipe?
Mahle Deklerk
[email protected]This pot pie is way too expensive. I can't justify spending that much money on a single dish.
ADEYEMI ADEBOWALE
[email protected]I don't like the combination of short ribs and puff pastry. I think it's a weird flavor combination.
Amos Kiptoo
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Ibraahim Aadan
[email protected]I'm not sure what went wrong, but my pot pie turned out dry. I think I might have overcooked the short ribs.
Simone Sicignano
[email protected]This pot pie is a great way to use up leftover short ribs.
Anthony Tobi
[email protected]I made a few changes to the recipe, but it still turned out great. I used a different type of cheese and I added some vegetables to the filling.
inam ulhaq
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Ijeoma Nwadike
[email protected]I'm not a big fan of mushrooms, but I didn't mind them in this pot pie. They added a nice earthy flavor.
Lizzy Ann
[email protected]This pot pie is the perfect comfort food. It's warm, hearty, and delicious.
silas uchenna
[email protected]The gravy in this pot pie is amazing. I could eat it by itself.
narendra saud
[email protected]I love that this recipe uses short ribs. They add so much flavor to the pot pie.
Tyler Sanchez
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.
M.rashid Rashid
[email protected]I made this for a dinner party and everyone loved it. The presentation was impressive and the taste was even better.
Nor Hosen
[email protected]This recipe was easy to follow and the results were delicious. I used a store-bought puff pastry sheet and it turned out great.
Mary Awuni
[email protected]I'm not usually a fan of pot pies, but this one was really good. The short ribs were so tender and the gravy was flavorful.
Oma Chioma
[email protected]This pot pie was a hit! The short ribs were fall-off-the-bone tender and the flavors were amazing. I will definitely be making this again.