Recipes

Beef Stew…pie?


I’ll admit it, I’m a superfan of Emmymade on Facebook. If you’re not familiar, click through and check out her page. She makes really fun food videos, and covers everything from recipes that went viral on TikTok and copycat versions of famous foods, but my favorites are those where she takes military-issued food rations and makes something insanely good out of them, like this one:

Video credit: Emmymade // At around 13:17, something caught my eye – she puts beef stew in a pie (puff pastry)!


My husband and I were watching this video the other night, and when she got to the part with the beef stew (13:17) the two of us looked at each other as if the light bulbs above our heads lit up at exactly the same time!

I had a plan already to make my regular beef stew, so I thought, hey, let’s mix it up a bit and try putting it inside puff pastry! SPOILER ALERT: IT WORKED AND IT WAS REALLLLLY GOOD!

You can use any beef stew you like (including canned, if you’re in a pinch), but if you need a great, simple beef stew recipe, try mine. The steps are below, in photos:

Preheat oven to 400 degrees F. I used Pepperidge Farm frozen puff pastry sheets (one box includes two sheets). Defrost as package instructs, and place one sheet on a sheet pan lined with foil and lightly sprayed with cooking spray. Spoon your cooked stew over the sheet, leaving room at the edges for sealing.
Beat up 2 egg yolks and brush around the edges of the base layer. Drape second sheet of puff pastry dough over the top of the stew and press the edges to seal. Brush the top of the pastry with the egg and cut a small hole in the center to release steam. I sprinkled mine with a little bit of dried thyme, but it’s not necessary.
Bake for about 20-25 mins or until crust is puffed and golden brown.
Cut up and serve! I had extra stew, so I served it separately in a bowl and froze leftovers.
Crispy, flaky and buttery outside, savory and warm inside. A winner dinner – except for my daughter, who hates all things beef stew and protested this meal by having a TV dinner that’s off in the distance!


Takeaways:
1. Next time, I think I’d try to make individual pies, which would give a crispy crust on all four sides (because, who doesn’t love puff pastry?!)
2. You could make your stew ahead of time and keep in the fridge. It can be added to the pastry cold, since the cooking in the oven will warm it right up.
3. I’d chop my veggies and beef smaller, for more uniform bites in the filling.

Give this a try and let me know what you think in the comments!

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