Wellington Pot Pie Recipes

MUSHROOM AND SWISS WELLINGTON PIE

Steps:

• Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid.
• After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve.

SHORT RIB WELLINGTON POTPIE- WILLIAMS AND SONOMA

Steps:

• Pre-heat oven to 325°F.
• Season beef with satl and peper.
• In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
• Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
• Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
• Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
• Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
• Whisk in wine and demi-glace, cook for one minute.
• Slowly whisk in stock, bring to simmer.
• Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
• Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
• Increase oven to 400°F.
• Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
• Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.
• Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.