Ingredients
2 ½ c shredded oxtails
1 sheet puff pastry, room temp
⅔ c carrots, cut into 1 in rounds
1 c celery, chopped
3 tbsp butter
¾ c beef bone broth
¼ c heavy cream
½ c oxtail gravy, reduced to sauce
4 ½ tbsp flour
½ c pearl onions
½ c frozen peas
1 tbsp egg beaten with 1 water
1 yellow onion, minced
2 cloves garlic, minced
chives
salt
pepper
flaky salt
Tools
oven safe bowls
baking sheet
pan
Directions
Step 1
Preheat the oven to 375°F. Sautee the yellow onion, celery, garlic & carrots in butter over medium high heat for 10 minutes. Season with salt & pepper to taste. Add the flour & stir together until the mixture becomes a thick paste. Once well mixed, slowly add in hot broth & heavy cream. Add in the oxtails, pearl onions & peas. Bring to a low boil then reduce to a simmer. Cook for 6 minutes.
1 yellow onion, minced
1 c celery, chopped
2 cloves garlic, minced
⅔ c carrots, cut into 1 in rounds
3 tbsp butter
4 ½ tbs flour
¾ c beef bone broth
¼ c heavy cream
2 ½ c shredded oxtails
½ c pearl onions
½ c frozen peas
pepper
salt
pan
Step 2
Place 4 oven safe bowls on a baking sheet then ladle pot pie mixture evenly between the bowls. Top with puff pastry, with about 1/2 inch of hangover. Brush with the egg wash & make 4 small slits on the top near its center. Sprinkle the top of the puff pastry with a bit of salt & pepper.
1 sheet puff pastry, room temp
1 tbsp egg beaten with 1 water
salt
pepper
oven safe bowls
baking sheet
Step 3
Bake for 30-35 minutes until the puff pastry is golden brown & cooked. Remove from the oven, sprinkle with flaky salt, if desired, & garnish with chives. Serve with reduced gravy.
chives
flaky salt
½ c oxtail gravy, reduced to sauce
