Mini Beef Stroganoff Pot Pies

Make your next batch of beef stroganoff extra celebratory by transforming the classic into individual pot pies! Campbell’s® Cream of Mushroom Soup, paprika, and sour cream deliver the dish’s signature flavor, while frozen puff pastry sheets make assembly a breeze. Pro tip: you’ll want to make extras. These pot pies happen to reheat beautifully after baking; just warm them up in a 350 degree oven and dig in.
  • prep: 25 minutes
  • cook: 20 minutes
  • stand: 5 minutes
  • total: 50 minutes
  • Serves: 4

Recipe

Ingredients

  • 1 pound boneless beef sirloin steak (two 8-ounce steaks)
  • 1/4 teaspoon salt
  • 1/7 teaspoon ground black pepper
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), defrosted overnight in the refrigerator
  • 2 tablespoons all-purpose flour (for rolling the puff pastry)
  • 2 tablespoons olive oil (amount divided in recipe steps below)
  • 8 ounces sliced cremini or button mushrooms
  • 1 cup (4 ounces) small pearl onion
  • 1 large shallot, halved and thinly sliced
  • 3 sprigs fresh thyme leaves (plus additional sprigs for garnish)
  • 1 teaspoon smoked or sweet paprika
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3 tablespoons full-fat sour cream
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 1 egg, well beaten
  • 1 tablespoon water

Directions

  1. Heat the oven to 275 degrees. Line a baking sheet with parchment. With paper towels, pat the steaks dry. Sprinkle them with salt and pepper. Using a ramekin as a guide, cut the pastry sheets into circles 1” bigger than the top of the ramekin. Place the pastry circles on a tray, cover with a damp towel and place in the refrigerator to chill until ready to fill ramekins.

  2. In a large (12-inch) cast-iron skillet or heavy skillet with an oven-proof handle over medium-high heat, heat 1 tablespoon of the oil. Add the steaks to the skillet and cook for 2 to 3 minutes on each side, turning with tongs, until a golden crust forms.

  3. Place the skillet in the oven and continue to cook for 4 to 6 minutes, or until a thermometer inserted into the center of the steaks registers 125 degrees. (the exact time will depend on the thickness of the steaks). Remove the skillet from the oven and transfer the steaks to a plate to rest for 10 minutes. Cut into thin slices and set aside.

  4. Increase the oven temperature to 400 degrees.

  5. While the steak rests, set the skillet over medium-high heat and add the remaining 1 tablespoon oil. Add the mushrooms, pearl onions, shallot, and thyme sprigs to the skillet. Cook, stirring occasionally, for 5 to 6 minutes, or until the mushrooms start to brown. Stir in the paprika, Campbell’s® Cream of Mushroom Soup, sour cream and Worcestershire sauce to the skillet. Stir until the sauce bubbles (do not boil). Return the steak to the skillet and mix to coat the meat well. Remove the skillet from the heat and remove the thyme sprigs. Stir in the chopped parsley.

  6. Divide the filling among 4 (8-ounce) ramekins. Set them on the parchment-lined baking sheet.

  7. Remove the pastry circles from the refrigerator. With the tip of a paring knife, cut a small cross in the center of each pastry circle. Brush a 1-inch border of egg wash around the circumference. Turn the pastry over so the unglazed sides are facing up and place them on top of the ramekins. Press the overhanging edges into the sides of the ramekins. Brush with more egg wash.

  8. Bake for 20 to 22 minutes, or until the pastry is golden brown. Let rest for 5 minutes. Transfer each pie to a plate with a wide spatula. Garnish each with a sprig of thyme.

  9. Cook the steak to rare or medium rare, since it will cook even longer in the oven.

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

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