Beef Stroganoff is a comforting and warming dish made easy in the slow cooker. This creamy, classic family favourite freezes brilliantly. I love transforming my leftovers into these amazing Beef Stroganoff Pot Pies. Flaky pastry with the mushroom filled, fall-apart beef filling really makes these pies something special.
Total Time:4 hours 55 mins
Serves:41x
Ingredients
UnitsScale
1kg chuck steak or gravy beef (or any slow cooker beef), cut into bite-sized pieces
Add the cooked beef and mushroom mixture, and stir gently to combine. The beef may not be completely submerged. It will melt into the sauce as it cooks.
Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the remaining 15 minutes of cooking time. The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.
Return to a boil and then simmer on the lowest heat for 1.5 hours, lid on. Stir occasionally. If the sauce is sticking to the base of the pan, add 1/2 cup of water.
Remove the lid and cook for an additional 1 hour to thicken.
The beef should be falling apart easily with a fork. If it is not, cook in 15-minute intervals until it is soft.
Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
Assemble pies
Preheat oven to 200°C fan.
Fill your bowls/ramekins with the stroganoff.
Cut the sheet of puff pastry into four even squares.
Lay the puff pastry straight on top of the bowl/ramekin, and using your fingers, crimp the pastry around the outside of the bowl.
Using a pastry brush, brush the tops of the pies with egg and sprinkle with sesame seeds and salt (optional).
Bake for 20 minutes or until pastry is golden and flaky.
Use oven mitts to remove the pies from the oven. Allow them to stand for 10 minutes before serving.
Notes
MAKE AHEAD – Refrigerate the stroganoff pie filling for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use.
LEFTOVERS – If made fresh, store leftovers in the fridge for up to 3 days. Reheat in the microwave (the puff pastry will soften). Not suitable to freeze.
Author:Nicole
Prep Time:10 mins
Cook Time:4.45 hours
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