1\/2 frozen puff pastry sheet (one-fourth of a 17 1\/4-oz. package), defrosted
\n1 lb. ground beef sirloin
\n6 oz. mushrooms, sliced
\n1 1\/2 C. frozen chopped onion
\n2 tsp. crushed dried thyme
\n2 T. all-purpose flour
\n1 1\/2 C. fat-free low-sodium canned beef broth
\n1 T. bottled steak sauce
\n1\/2 C. frozen peas, rinsed with cold water and drained<\/p>\n
Preheat oven to 450\u00ef\u00bf\u00bdF . On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut into twelve 1\/2-inch strips. In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes. Sprinkle mixture with thyme and flour. Add beef broth and steak sauce; cook, stirring, for 5 minutes. Stir in peas. Spoon mixture into individual casserole dishes about 5 inches in diameter. Arrange two pastry strips in a wide X over each casserole. Place a third strip across the center. Press overhangs firmly to sides of casseroles to seal. Bake until pastry is puffed and golden brown, about 12 minutes.<\/p>\n
Yield: 4 servings
\nCalories: 430
\nFat: 22g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 frozen puff pastry sheet (one-fourth of a 17 1\/4-oz. package), defrosted 1 lb. ground beef sirloin 6 oz. mushrooms, sliced 1 1\/2 C. frozen chopped onion 2 tsp. crushed dried thyme 2 T. all-purpose flour 1 1\/2 C. fat-free low-sodium canned beef broth 1 T. bottled steak sauce 1\/2 C. frozen peas, rinsed with cold water and drained Preheat oven to 450\u00ef\u00bf\u00bdF . On a lightly floured surface, roll out pastry to 6-inch square. Using a sharp knife, cut…<\/p>\n