Short Rib Wellington Potpie Recipes

Steps:

• Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
• Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
• Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
• Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

Steps:

• For crust:
• Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
• Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
• For filling and assembly:
• Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8-10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
• Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
• Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8-10 minutes. Add 6 cups water to pot and bring to a boil.
• Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2-3 hours.
• Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
• Roll out dough on a lightly floured surface to about 1/8" thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
• Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50-60 minutes (35-40 minutes for smaller dishes). Let sit 5-10 minutes before serving.
• Do Ahead
• Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.

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.