The Beef Wellington Pot Pie was my take of recreating the beef wellington on Easy Bake Battle episode 3. Traditionally beef wellington is a British classic, tender beef fillet is blanketed with browned mushrooms and shallots, then wrapped in layers of prosciutto and buttery puff pastry before being baked until golden and flaky on the outside, juicy and rare within. This pot pie is the perfect combination of all of these flavors and more.
Preheat oven to 350 degrees. Spray 4 mini ramekin dishes with nonstick spray.
Dice mushrooms, shallot, onion, (prosciutto or bacon) , and steak into small bite size pieces.
Sear your meats, steak and prosciutto (or bacon is you decide to use that) in a skillet with a tablespoon of butter or olive oil oven medium-high heat.
Once the meat is mostly cooked and seared add in your chopped mushrooms, shallot, and onion. Cook until softened and slightly charred.
In a bowl, stir together 1 cup of beef broth, 4 TBSP of Worcestershire sauce, 4 TBSP tomato paste, 4 tsp brown sugar, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper and a (1/4 cup of heavy cream is optional)
Pour sauce in with meat and mushroom mixture in the skillet. Stir and cook on medium high heat adding in 2 tsp of cornstarch and cooking and stirring until thick.
Leave the puff pastry in the fridge until this point to ensure it doesn’t get too soft. Unroll the pastry. Use the round mini ramekin to cut circles out of the dough.
Spray the bottom of each ramekin with cooking spray. Spoon mixture into each ramekin. Topping the pot pie with one round puff pastry. ( The meat mixture should now be fully cooked)
Bake at 350 degrees until the pastry is golden brown and puffed. ENJOY!!