INDIVIDUAL IRISH STEW BEEF POT PIES

 

SERVES 4

INGREDIENTS

1 Package Ruprecht Irish Stew, Cold
2 Puff Pastry Sheets, Thawed According to Package Directions
1 Whole Egg
1 Tbsp. Cold Water
4 Oven Safe Ramekins

Chef’s Tip: Break up the larger beef pieces with a wooden spoon or spatula before filling pot pies.

 

DIRECTIONS

  1. Preheat oven to 400°F.

  2. Crack egg into a small mixing bowl, add water to the bowl and gently beat to make the egg wash.

  3. Lay the puff pastry sheets on a flat surface. Place a ramekin on the dough and cut a circle around it that is ½” wider on all sides.

  4. Fill each ramekin with Ruprecht Irish Stew until just below the top. Place one cut piece of puff pastry on the top of each ramekin and gently pinch the dough to the edges of the ramekin.

  5. Lightly brush the top of the puff pastry with the egg wash and place the pot pies on a baking sheet.

  6. Bake for 20-25 minutes, or until the puff pastry is golden brown on top.