Puff Pastry Roast Beef Pot Pie – Flaky Golden Crust with Rich, Savory Beef Filling
Puff Pastry Roast Beef Pot Pie – Flaky Golden Crust with Rich, Savory Beef Filling
Ingredients
- 2 cups cooked roast beef, cubed or shredded
- 1 sheet puff pastry, thawed
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- ½ cup peas
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- ½ cup heavy cream (optional for richness)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, melt butter over medium heat.
- Sauté onion, garlic, carrots, and potatoes until slightly softened (5–7 minutes).
- Stir in flour and cook for 1 minute to form a roux.
- Gradually add beef broth, stirring until thickened.
- Stir in cooked roast beef and peas; simmer for 5 minutes.
- Roll out puff pastry and place over the top, trimming edges.
- Brush with egg wash and cut small slits for steam.
- Let rest 5–10 minutes before serving.
Notes
- Leftover roast beef works perfectly in this recipe.
- Puff pastry should be cold but pliable before baking.
- Cut steam vents to prevent soggy crust.
- Use individual ramekins for personal servings.
- Substitute frozen mixed vegetables if desired.
- Let pie cool slightly before serving to thicken filling.
- Store leftovers refrigerated for up to 3 days.
- Reheat in oven to maintain crisp pastry.