Beef Pot Pies

Name: Beef Pot Pies
Ingredients: 1 tbsp vegetable or olive oil; 1 None medium Spanish onion, finely chopped; 7 oz button mushrooms, quartered; 1 lb ground beef; 1/4 cup tomato paste; 1 cup beef stock; 2 tsp cornstarch; 2 None medium ripe tomatoes, finely chopped; 1 bunch Swiss chard, stems removed, coarsely shredded; 1 sheet frozen puff pastry, thawed; None None mixed greens, to serve

11 ingredients

3 steps

Ingredients

1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
7 oz button mushrooms, quartered
1 lb ground beef
1/4 cup tomato paste
1 cup beef stock
2 tsp cornstarch
2 None medium ripe tomatoes, finely chopped
1 bunch Swiss chard, stems removed, coarsely shredded
1 sheet frozen puff pastry, thawed
None None mixed greens, to serve

Directions

1

Preheat oven to 400°F.
2

Heat oil in a large saucepan over medium-high heat. Cook onion and mushrooms for 5 mins, or until soft. Add ground beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Add tomato paste and cook for 1 min. Add stock, cornstarch and tomatoes. Bring to a boil then reduce heat and simmer for 2-3 mins, or until thickened. Add chard and cook for 2 mins, or until wilted.
3

Divide filling between 4 ramekins. Cut puff pastry into 4 rounds slightly larger than top of ramekins. Top each ramekin with pastry, pinching edges to seal. Using a small, sharp knife, cut a small slit in the center of each lid to let steam escape. Transfer to a baking tray and bake for 15 mins, or until golden brown and puffed. Serve with salad.