Meat and Mushroom Pub Pies
(makes 4 servings)
| 1/2 | frozen puff pastry sheet (one-fourth of a 17 1/4-ounce, 525 g, package), defrosted |
| 1 | pound (480 g) ground beef sirloin |
| 6 | ounces (180 g) mushrooms, sliced |
| 1 1/2 | cups frozen chopped onion |
| 2 | teaspoons (10 ml) crushed dried thyme |
| 2 | tablespoons (18 g) all-purpose flour |
| 1 1/2 | cups (360 ml) fat-free low-sodium canned beef broth |
| 1 | tablespoon (15 ml) bottled steak sauce |
| 1/2 | cup (72 g) frozen peas, rinsed with cold water and drained |
- Preheat oven to 450°F (230°C), Gas Mark 8. On a lightly floured surface, roll out pastry to 6-inch (15 cm) square. Using a sharp knife, cut into twelve 1/2-inch strips.
- In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches (12.5 cm) in diameter.
- Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.
- Bake until pastry is puffed and golden brown, about 12 minutes.
| Per serving: | 430 calories (47% calories from fat), 29 g protein, 22 g total fat (5.8 g saturated fat), 28 g carbohydrate, 3 g dietary fiber, 41 mg cholesterol, 219 mg sodium |
| Diabetic exchanges: | 3 lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable), 2 fat |
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