Short Rib Wellington Potpie Williams And Sonoma Recipes
SHORT RIB WELLINGTON POTPIE- WILLIAMS AND SONOMA
I found this recipe in a Williams and Sonoma catalog. It takes a while to make, but is perfect for a long winter evenings.
Provided by LauraNicole
Categories Pot Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 325°F.
- Season beef with satl and peper.
- In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
- Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
- Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
- Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
- Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
- Whisk in wine and demi-glace, cook for one minute.
- Slowly whisk in stock, bring to simmer.
- Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
- Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
- Increase oven to 400°F.
- Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
- Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.
- Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.
Nutrition Facts : Calories 1145.3, Fat 97.5, SaturatedFat 41.3, Cholesterol 170, Sodium 639, Carbohydrate 31.7, Fiber 1.8, Sugar 2.5, Protein 31.1
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