Beef and Cheese Pot Pies
- For the crust
- 500 grams Puff pastry dough (Fresh or frozen)
- For the filling
- 600 grams Ground meat
- 1 stalk Leeks
- 2 garlic cloves
- 200 grams button Mushroom
- 2 Tbsps clarified butter
- 2 sprigs parsley
- 300 grams grated Cheese (such as Gruyere or Gouda)
- For brushing the crust
- 1 egg yolk (beaten)
For the crust: Thaw the puff pastry, if frozen, and separate into 3 parts. Cut one into 4 strips, 5-6 cm (approximately 2-2.5 inches) long. Roll one out until very thin and cut into 4 hearts, the same size as your mold. Press the hearts into the bottom of the ramekins and line the sides of the mold with the strips. Place the ramekins and remaining puff pastry sheet in the refrigerator.
For the filling: Halve the leeks lengthwise, rinse well and slice thinly. Peel and mince the garlic cloves. Rinse the parsley, pat dry and coarsely chop. Wipe the mushrooms with a damp cloth and cut into thin slices.
Heat the clarified butter in a large pan and cook the ground meat, leeks, garlic and mushrooms for about 3-5 minutes. Season with salt and pepper and remove from heat.
Combine the filling mixture with 3/4 of the grated cheese and fill the ramekins. Roll out the remaining puff pastry sheet and cut into 4 hearts. Top each ramekin with a heart and brush with the egg yolk. Sprinkle with the remaining grated cheese and place in an oven preheated to 200°C (approximately 400°F). Bake for 30-35 minutes, until golden brown. Serve hot.