Home / Recipes /
Home / Recipes /
Corned Beef Mini Pot Pies
COSORI ORIGINAL
25 Min
Prep Time
9 Min
Cook Time
4
Servings
Ingredients
Salmon Salad:
+
3 tablespoons unsalted butter
+
1½ tablespoons cornstarch
+
½ tablespoon sesame oil
+
1 teaspoon kosher salt
Hummus
+
¼ cup fennel bulb, finely chopped
+
2 garlic cloves, minced
+
2 small gold potatoes, small diced
Items Needed:
+
½ carrot, peeled and finely diced
+
1 tablespoon fresh parsley, chopped
Items Needed
+
½ tablespoon fresh thyme, chopped
+
½ teaspoon paprika
+
½ teaspoon caraway seeds, crushed (optional)
+
½ teaspoon pink peppercorns, crushed (optional)
+
3 tablespoons all-purpose flour
For Serving:
+
1 tablespoon Dijon mustard
+
2 cups chicken stock, divided
+
1 cup mustard greens, thinly sliced
+
1 cup Swiss cheese, freshly shredded
+
2 cups corned beef, medium diced or shredded
+
Kosher salt, to taste
+
2 sheets frozen puff pastry, thawed
+
1 egg, beaten
+
½ tablespoon flaky salt, for garnish
Items Needed
+
4 ramekins (8–10 ounces each)
+
Rolling pin
+
Pastry brush
+
1 tablespoon flat leaf parsley, chopped
+
3 tablespoons all-purpose flour
+
1 tablespoon Dijon mustard
+
1/4 cup feta cheese, crumbled
Items Needed:
+
2 cups chicken stock, divided
+
1 cup mustard greens, thinly sliced
+
1 cup Swiss cheese, freshly shredded
+
¼ cup olive oil
+
Kosher salt & black pepper, to taste
+
½ cup olive oil
+
Kosher salt, to taste
+
Freshly ground black pepper, to taste
+
4 ounces goat cheese
+
2 tablespoons heavy cream
+
1 lemon, juiced
+
Salt, to taste
+
2 cups corned beef, medium diced or shredded
+
Kosher salt, to taste
+
2 sheets frozen puff pastry, thawed
+
1 egg, beaten
+
½ tablespoon flaky salt, for garnish
Items Needed:
+
4 ramekins (8–10 ounces each)
+
Rolling pin
+
Pastry brush
+
1 tablespoon flat leaf parsley, chopped
+
1 lemon, zested and juiced
+
½ teaspoon baking soda
+
½ cup heavy whipping cream
+
¼ cup chicken stock
+
1/3 cup Parmesan cheese, grated
+
1 tablespoon flat leaf parsley, chopped
+
2 cups mozzarella, shredded
+
1 teaspoon Italian seasoning
equipment used
Directions
STEP 1
Melt the butter in a medium saucepan over medium-high heat. Stir in the fennel, garlic, potatoes, and carrot and cook for 1 minute, until fragrant.
STEP 2
Whisk in the parsley, thyme, paprika, caraway seeds, pink peppercorns, and flour and cook for 1 minute, stirring constantly.
STEP 3
Add the Dijon mustard and whisk to combine, followed immediately by 1 cup of the chicken stock, constantly whisking as the sauce thickens, then stir in the mustard greens.
STEP 4
Add the rest of the stock, then lower the heat to medium-low and simmer for 5 minutes.
STEP 5
Stir in the Swiss cheese and corned beef, then season to taste with kosher salt.
STEP 6
Fill each of the ramekins with the corned beef and vegetable mixture.
STEP 7
Roll out the puff pastry sheets and cut out 4 circles, each approximately ½-inch larger in diameter than the ramekins. Place the puff pastry circles onto the ramekins and seal the edges around the top.
STEP 8
Brush the tops of the puff pastries with a thin layer of the beaten egg and sprinkle with a pinch of flaky salt.
STEP 9
Place the crisper plate into the COSORI Smart Air Fryer basket.
STEP 10
Select the Preheat function, adjust temperature to 375°F, then press Start/Pause.
STEP 11
Place 2 of the ramekins onto the crisper plate. You will need to work in batches.
STEP 12
Set temperature to 375°F and time to 9 minutes, then press Start/Pause.
STEP 13
Remove the mini pot pies when done, then serve.
Tags:
