Butternut Squash and Beefy Mushroom Pot Pies with Flakey Taleggio Crust
Try this Butternut Squash and Beefy Mushroom Pot Pies with Flakey Taleggio Crust recipe.
Try this Butternut Squash and Beefy Mushroom Pot Pies with Flakey Taleggio Crust recipe.
- 1 onion, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons butter
- 1 bay leaf
- 2 carrots, chopped
- 3 tablespoons flour
- 2 teaspoons smoked paprika
- 2 cloves garlic minced or grated
- 1 (12 ounce) beer (i used pumpkin beer)
- 1 sheet frozen puff pastry thawed
- 1 large egg beaten
- 1/2 teaspoon salt + pepper
- 4 slices thick cut bacon chopped (optional)*
- 2 1/2 pounds stew meat or short ribs cubed into bite size pieces (optional)*
- 8 ounces of mushrooms sliced (use 12 ounces if using no meat)
- 1 1/2-2 cups butternut squash cubed (about 1/2 a small squash)
- 2 cups beef broth plus as needed
- 1 teaspoon dried thyme + fresh thyme for stewing
- 1 teaspoon dried rosemary + fresh rosemary for stewing
- 6 ounces taleggio cheese cubed
- Carbohydrate 12.696303049174 g
- Cholesterol 63.1948958398738 mg
- Fat 17.0673816275145 g
- Fiber 0.567867513828585 g
- Protein 4.26478745871534 g
- Saturated Fat 7.2336938349261 g
- Serving Size 1 1 MINI RAMEKINS OR 1 BIG POT PIE (347g)
- Sodium 350.484341794383 mg
- Sugar 12.1284355353454 g
- Trans Fat 1.59381520850493 g
- Calories 218 calories
Step-by-step
- Heat a large dutch oven over medium heat. Once hot, add the bacon and cook until crisp. Remove from the pot and drain on a paper towel lined plate. To the same hot pot add the cubed beef and brown all over. Depending on the size of your dutch oven, you may need to brown the meat in batches. Once the meat is browned, remove it from the pot.
- If needed, add a drizzle of olive oil to the same pot you browned the meat in. Once hot, add the carrots, onions and garlic. Cook for 3-5 minutes or until soft. Toss in the mushrooms + butternut squash and continue to cook for 5 minutes. Add the beef back to the pot with veggies. Add the butter and flour, tossing well to coat all the veggies + meat. Season with salt and pepper. Cook one minute and then deglaze the pot with the beer, scrapping up any browned bits off the bottom of the pot. Add the beef broth, smoked paprika, thyme, rosemary, oregano, crushed red pepper and bay leaf. Bring the stew to a boil and then reduce the heat to a simmer. If desired you can add 2 sprigs of fresh thyme and rosemary(I did). Stir in the reserved bacon. Cover the pot and simmer for 2 1/2-4 hours, the longer the better. If you can, simmer the stew all day, it can be cooked up to six hours over low heat.
- When the stew is ready, remove from the heat and stir in the fresh parsley. Preheat the oven to 375 degrees F.
- Grease 6 mini ramekins (or just leave the stew in the oven safe pot you cooked it in and make one big pot pie). Divide the stew among the ramekins. Unroll the puff pasty and cut it into 6 squares. Sprinkle a little cheese over top each ramekin and then place the puff pastry over-top the cheese. Tuck the sides of the pastry down into the ramekins.
- Brush the tops of the pastry with the beaten egg and then sprinkle with the remaining cheese. Place the ramekins on a cookie sheet and bake for 35-45 minutes (maybe more or less depending on the size of your pot pies) or until the pastry is puffed and golden brown. Remove from the oven and sprinkle with fresh parsley and salt. Enjoy warm!
Undercooking the stew base is the single most frequent error made when preparing enclosed meat pies. Beef chuck or short ribs require a lengthy braise of at least two and a half hours at a low simmer to break down tough connective tissues into gelatin. Searing the cubes in batches inside a heavy Dutch oven creates the necessary fond, which must be thoroughly scraped loose with beer during the deglazing phase at medium heat. Rushing this reduction leaves the liquid thin and muddy rather than rich and glossy. When incorporating root vegetables and squash, cut the cubes uniformly to two-thirds of an inch so they soften at the same rate as the meat without dissolving entirely into the broth. Puff pastry demands precise thermal management; keep the dough refrigerated until the final assembly stage so the butter laminations do not melt prematurely. Taleggio cheese introduces a pungent, creamy element that melts quickly under heat, but layering too much directly beneath the pastry lid can trap moisture and prevent the dough from rising. Secure the pastry squares by tucking the edges firmly down the interior walls of the six mini ramekins before applying an egg wash at 375 degrees Fahrenheit. While this recipe contains gluten, red meat, and dairy, omnivorous components can be easily adjusted by omitting the bacon and beef to increase the mushroom volume to twelve ounces and substituting vegetable broth.
