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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 zucchini, cut into 1/2-inch chunks |
1/4 pound mushrooms, quartered |
1 tomato, coarsely chopped |
1 cup boiled idaho potatoes, cut into 1/2-inch chunks |
12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces |
3 tablespoons all-purpose flour |
1 1/2 cups chicken broth 1 tablespoon |
dijon mustard |
1 teaspoon salt |
1 tablespoon chopped fresh parsley |
1 (1-pound) package puff pastry, thawed |
Directions:
1. Heat oven to 350°F. In a large bowl, combine the zucchini, mushrooms, tomato, potatoes, and beef and set aside.
2. In a small bowl, whisk together 1/4 cup warm water and the flour. In a large saucepan, bring the chicken broth to a boil. Whisk in the flour mixture and simmer until thickened, 4 to 5 minutes. Remove from heat and stir in the mustard, salt, and parsley.
3. Meanwhile, using an ovenproof bowl or mug (about 4 inches in diameter), cut out 4 puff pastry rounds to fit on top. Cut 3 slashes in the center of each round. Divide the filling among 4 ovenproof bowls and spoon some of the chicken broth mixture over each. Top each bowl with a pastry round and bake until the pastry is puffed and golden brown, 25 to 30 minutes.
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