Braised Beef Pot Pie

- ingredients
Ingredients | Amount | Unit |
---|---|---|
CAB Short Rib | 1 | portion |
puff pastry | 1 | 8″ circle |
filling for beef pot pie (PREP) | 6 | oz. (wt) |
egg wash (PREP) | .1 | oz. (wt) |
beef gravy | 3 | oz. (wt) |
fresh parsley (chopped) | .1 | oz. (wt) |
- Recipe Instructions:
- PLATE: Skillet, Trivet, Sheet Pan with liner paper
- HOLD TIME: to order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In mixing bowl, break up short rib to lightly shred. Add the Filling and mix to combine.
- 2. Transfer mixture to seasoned cast iron skillet.
- 3. Top with Puff Pastry circle. Using your thumb and forefinger, shape edges in scallop style (does not need to be perfectly uniform. This will puff as it bakes, creating a rustic appearance).
- 4. Using Silicone brush, brush egg wash over pastry.
- 5. Place skillet on baking sheet. Bake in 400 oven for 12 minutes, until pastry is golden brown. (Some filling may bubble over the side of the skillet – that’s ok).
- 6. Filling will exceed 180F when baking is complete. Use caution when handling.
- 7. Place a silicone trivet on white dinner plate. Place skillet on top of trivet and put a handle cozy on skillet handle.
- 8. Garnish with finely chopped fresh parsley. Serve with side of gravy.
- Serve Immediately
- Important: This dish is very hot. Always place a handle cozy on skillet handle to prevent burns. Always place a silicone trivet underneath the skillet to prevent heat transfer. FOH: Always let guests know that this dish has a very hot filling and to be cautious.
- Allergy Information
- TBD