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
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.
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.
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.
Bake until pastry is puffed and golden brown, about 12 minutes.
- Per serving
- 430 calories (47% calories from fat)
- 29 g protein
- 22 g total fat (5.8 g saturated fat)
- 28 g carbohydrate
- 3 g dietary fiber
- 41 mg cholesterol
- 219 mg sodium
- Diabetic exchanges
- 3 lean protein
- 2 carbohydrate (1 1/2 bread/starch
- 1 vegetable)
- 2 fat