This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.
In step 5, it says to cover the stew with the puff pastry, then cover that with foil. Is that correct? How can the pastry rise and brown if covered by foil?
Read MoreToo much liquid. Had a great flavor. Didn't use aluminum foil. If make it again, I would use less broth.
Read MoreIn step 5, it says to cover the stew with the puff pastry, then cover that with foil. Is that correct? How can the pastry rise and brown if covered by foil?
Too much liquid. Had a great flavor. Didn't use aluminum foil. If make it again, I would use less broth.
It was okay. I used red wine instead of beef broth. Next time I will not use the potatoes and will add mushrooms instead. The simmering time and baking time was too long. I think just the 45 minute baking time was enough to keep the beef tender.
Made it as one large pie in a cast iron skillet, not sure if I didn't give it time to reduce, but it was very "soupy" as far as the filling. will try again, maybe with less beef stock.
It was tasty, but it took way longer than 45 minutes to cook the pastry on top. The beef was not tender, other than that it tasted good, just wanted tender beef.
Everything was good but the puff pastry was doughy. The aluminum was not a good idea. I put them on a baking sheet and recooked them. They cooked properly
Definitely less liquid next time. Pastry dough was not cooked all the way. The potatoes were not cooked all the way nor the carrots. Meat was chewy. Taste was good.
After reading reviews I made a couple of changes and while delicious I think my next attempt will have a couple of more changes. Changes: I used 2 cups of broth instead of 3 and added a tsp of cornstarch to the broth before mixing in to help thicken the gravy. Also, we added mushrooms which were a wonderful addition. (I forgot my peas and didn’t remember them until AFTER I had already puff pastried it. But that’s was okay and think next time I’ll add some fresh green beans in instead.) Did not foil my puff pastry but it also didn’t rise as much as I thought it would. And I didn’t peel my gold potatoes, it wasn’t necessary. Cooking time was off and had to cook an additional 15 minutes. Leftovers were more delicious than the 1st night we ate it.
