Restated Beef Puff Pastry Pot Pie

1. Remove frozen puff pastry from freezer and allow to thaw while preparing the filling. Prepare one 10″ pie plate, or one 2 quart baking casserole dish or 2 individual Pyrex oval serving dishes by spraying lightly with canola oil.

2. In at least a 2-quart saucepan over medium heat, pour in beef broth, cooking wine and cooking sherry. Add cubed potato and chopped onion, bring to a boil and then turn heat to low and simmer for 10 to 15 minutes. Then stir together water and cornstarch in a small dish. Add this into the potato mixture and continue heating for a few minutes until the sauce thickens slightly.

3. Remove from heat and add frozen mixed vegetables and chopped broccoli. Stir in chopped/shredded cooked beef and salt and pepper to taste.

4. Pour mixture into the prepared pie plate, casserole dish or individual baking dishes. (This mixture will total about 5 to 6 cups.)

5. Preheat oven to 400 F. If using two individual bowls, cut puff pastry in half. If using one dish, leave pastry in a full sheet. Place puff pastry over the top of the baking dish(s). Gently stretch and press pastry edges over the lip of the dish(s). Remove any overhanging dough.

6. Make egg wash by whisking egg with 1 teaspoon of water. Brush this over the top of the pastry tops. Roll out the remaining dough scraps and cut out cookie cutter shapes. Place these on top of the pastry, if desired. Place dish on a foil lined baking sheet for easy clean up and ease of handling.

7. Bake at 400 F. until crust is golden and the filling is bubbly, about 30 to 35 minutes. If the crust starts to brown before filling is bubbly, place a loose piece of foil across the top to prevent over browning.

Let the pie(s) rest for 5 to 10 minutes before serving.

Notes:
1. Leftover roast beef or cooked hamburger can be used in place of leftover steak. No leftovers? Substitute cooked stew meat.

2. Filling can be made ahead of time and refrigerated until ready to assemble the pies.