Ingredients
1 pound beef stew meat, cut into 1-inch cubes1 tablespoon canola oil3 medium carrots, cut into 1-inch pieces1 to 2 medium red potatoes, cut into 1-inch pieces1 cup sliced celery (1/2-inch pieces)1/2 cup chopped onion1 garlic clove, minced2 cans (10-1/2 ounces each) condensed beef broth, undiluted1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon each dried parsley flakes, thyme and marjoram1/4 teaspoon pepper2 bay leaves1 cup cubed peeled butternut squash3 tablespoons quick-cooking tapioca1 to 2 packages (17.3 ounces each) frozen puff pastry, thawed1 egg yolk1/4 cup heavy whipping cream
Preparation
In a Dutch oven, brown the beef in oil; drain. Stir in the carrots, potatoes, celery, onion, garlic, broth, tomatoes and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is almost tender. Discard bay leaves. Stir in squash and tapioca; return to a boil. Cook for 5 minutes. Remove from the heat; let cool for 10 minutes.
Meanwhile, on a lightly floured surface, roll out puff pastry to 1/4-in. thickness. Using a 10-oz. ramekin for a pattern, cut out six pastry circles 1 in. larger than the diameter of the ramekin.
Fill six greased 10-oz. ramekins with beef mixture; top each with a pastry circle. Seal pastry to edges of ramekins; cut slits in each pastry. If desired, use the pastry scraps to cut out 30 strips. Twist strips; place five strips on each ramekin. Pinch edges to seal. Combine egg yolk and cream; brush over tops.
Place on a baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving.
