Meat and Mushroom Pub Pies

• 1/2 frozen puff pastry sheet (one-fourth of a 17 1/4-ounce, 525 g, package), defrosted

• 1 pound (480 g) ground beef sirloin

• 6 ounces (180 g) mushrooms, sliced

• 1 1/2 cups frozen chopped onion

• 2 teaspoons (10 ml) crushed dried thyme

• 2 tablespoons (18 g) all-purpose flour

• 1 1/2 cups (360 ml) fat-free low-sodium canned beef broth

• 1 tablespoon (15 ml) bottled steak sauce

• 1/2 cup (72 g) frozen peas, rinsed with cold water and drained

1. Preheat oven to 450°F (230°C), Gas Mark 8. On a lightly floured surface, roll out pastry to 6-inch (15 cm) square. Using a sharp knife, cut into twelve 1/2-inch strips.

2. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches (12.5 cm) in diameter.

3. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal.

4. Bake until pastry is puffed and golden brown, about 12 minutes.

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