Ingredients:
2 cups chicken gravy ( instant type, my favorite brand, see photos)
1/2 teaspoon beef base (optional)
2 tablespoons olive oil, divided
1 sirloin tip steaks, any size ( bite size pieces cut across the grain)
3/4 cup onions ( chopped)
salt and pepper
2 cups baby carrots
1 cup frozen peas
1 frozen puff pastry ( thawed 30 min.)
1/2 teaspoon cumin
1 teaspoon italian seasoning
1 teaspoon vegetable seasoning ( I use Mrs Dash Orig.)
Directions:
Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
Heat skillet until hot.
Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
Salt and pepper to taste, and set aside.
In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
Cover with the puff pastry turning in the edge.
Press and seal with a fork to the edge of dish.
Poke several holes all over the pastry with a fork.
Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
Enjoy!
Servings: 8
Time preparation: 20 min.
Time total: 60 min.