Beef Wellington Pot Pie

Beef Wellington Pot Pie Recipe

Beef wellington always seemed so scary to make. Between knowing if the meat was done properly, wondering if it was tender and juicy inside, and the idea of making a puff pastry; I just had no desire to attempt that feat. Though, I’m not sure there is such a beautiful looking dish, not to mention the combination of succulent beef and flaky crust. So I needed to find a more simple way to create this meal, just large family style. I made a few slight modifications to Kate’s recipe over at giftofhospitality.com and am very pleased with the final result.

I am going to break this recipe into two separate parts. The first being the beef mixture and the second part being the puff pastry, which we will work on as the beef is cooking.

Beef Mixture:

4 slices diced bacon (optional)

4lbs beef cubes            * I always encourage people to find a clean, local source for their meats(like Grid Iron Hill Farm, or other small farm.)

16 oz cremini mushrooms, diced or pureed. –Because I am the only person in my family to eat mushrooms I need to puree them.

12 tablespoons butter

1 Cup flour

2 Cup red wine

4 Cup beef stock (I also use chicken if I don’t have beef on hand)

2 teaspoon Dijon mustard

1 tablespoon lemon juice ( or 1 – 2 drops of lemon essential oil)

4 teaspoon chopped fresh thyme

2 onion chopped

Puff pastry (see below recipe)

1 egg for egg wash

Preheat oven to 325*

Crisp up bacon in a dutch oven. Remove and place on a paper towel.

Season beef cubes with salt and pepper, and cook all sides in bacon grease. Remove beef and place on a plate.

Next add mushrooms and sauté.

Add butter and flour and let cook for 2 minutes, stirring occasionally.

Whisk in red wine and beef stock and bring to a simmer.

Add onions, bacon, and beef and stir to combine.

Cover pot and place in the preheated oven for 2 hours. This will allow the beef to become super tender.

After the beef has cooked for 2 hours, remove pot from the oven and transfer beef mixture to a 9X13 baking dish.

Increase oven temperature to 400*

Roll out puff pastry and place over dish, pinching the edges to seal it. Then take a knife and gently scour the pasty in diagonal patterns.

Take the egg and whisk it well in a small bowl. Brush lightly over the top of puff pastry to give the finished crust a crisp sheen.

Bake 30-35 min or until top is golden brown.

-Puff pastry Recipe

1 ½ Cup flour

½ teaspoon salt

2 Sticks/ 16 Tablespoons of cold butter

½ cup ice water

-In large bowl, mix together the flour and salt.

-Using a pastry blender or fork, cut the cold butter into the flour mixture until pieces are the size of small peas.

-Pour in cold water and stir with fork until mixture starts to come together. It will be rough and shaggy.

-Turn dough onto floured work surface and pat into a square. Sprinkle with flour and roll with a rolling pin into a long rectangle.

-Fold top down, then bottom up, into thirds like a business letter. Rotate 90 degrees and repeat again 6-8 times. I use a dough scraper to help scrape it off the surface.

-Fold dough one final time and wrap in plastic. Refrigerate 1+ hours or more.

Enjoy!

-Leigh