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Receta Beef Potpies With Yorkshire Pudding Crusts

by Global Cookbook

Ingredientes

1/2 x inch pcs cooked rare roast beef (about 2 pounds) a 10-oz package frzn peas thawed 1 lb boiling potatoes (about 4), cooked and cut into 1/2-inch pcs 1 x onion sliced thin 1 Tbsp. unsalted butter plus 2 Tbsp. unsalted butter, melted (or possibly 2 Tbsp. roast beef drippings, heated) 1 x garlic clove chopped 1 Tbsp. Worcestershire sauce 1 1/2 tsp bottled horseradish

1/4 c. heavy cream 2 lrg Large eggs 1/2 tsp salt 1 c. all-purpose flour 1 c. lowfat milk 1 lrg egg white at room temperature

Direcciones

1. In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 Tbsp. unmelted butter over moderately
2. low heat, stirring occasionally, till it is softened, add in the garlic, and cook the mix for 3 min. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mix, stirring till it is thickened. Add in the sauce to the roast beef mix, season the mix with salt and pepper, and combine it well. Divide the mix among the six 1 1/2 c. gratin dishes.
3. Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F., oven for 2 min. Pour
4. 1/3 c. of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 min (don't open the oven door).
5. Reduce the heat to 400°F. and bake the potpies for 10 to 15 min more, or possibly till the pudding is puffed and browned.
6. Make the Yorkshire pudding batter:In a blender blend the Large eggs, the salt, the flour, and the lowfat milk for 30 seconds and refrigeratethe mix, covered, for 30 min. In a small bowl beat the egg white till it forms soft peaks and fold it into the mix.
7. Serves 6.

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