RUSTIC BEEF POT PIE

RUSTIC BEEF POT PIE 1 lb beef sirloin, top round london broil, or leftover roast beef 2 cup thickly sliced fresh mushrooms 1 cup pearl onions 2 tbs butter ½ tsp thyme ½ tsp pepper 1½ cups beef (brown) gravy* 1 sheet frozen puff pastry, thawed 1 egg, beaten *You can use either canned, jarred, homemade or the dry mix (made to directions) Preheat oven to 400 degrees F. Lightly spray or grease 4 large ramekins (9-10 oz volume). Unfold sheet of puff pastry and roll out to a 13-inch square. Cut the sheet into quarters. Lightly press 1 square of pastry into each ramekin, pressing up the sides. Let the corners hang over. Set aside. Cut steak into cubes about ½-3/4-inch. If using leftover beef, cut it the same way. Heat a large skillet over medium heat. Add butter to the pan and melt. Add the beef and brown. Add the mushrooms, onions, thyme and pepper. Saute for about 5 minutes. Stir in gravy. Divide steak/gravy mixture evenly between the 4 pastry-lined ramekins. Pull up the corners and pinch the points to almost seal. Brush the pastry corners with the beaten egg. Bake for 20-25 minutes or until the pastry is a deep golden brown. Serves 4