beef and root vegetable pot pies

1  lb.		beef sirloin steak, cut into 1-inch pieces
1/2  teaspoon		salt
1/2  teaspoon		freshly ground pepper
4  tablespoons		all-purpose flour, divided
4  tablespoons		butter, divided
2  cups		frozen small pearl onions, thawed
1-1/2  cups		baby carrots, large pieces halved or quartered
1		medium parsnip, halved, sliced (1/4 inch)
3		large garlic cloves,s minced
2  tablespoons		Dijon mustard
2  tablespoons		chopped fresh rosemary, divided
3/4  cup		red wine
3/4  cup		reduced-sodium beef broth
17-3/10  ounces		sheet frozen puff pastry, thawed
1		egg, beaten

Tip: Click on the ingredient links to learn the nutritional information for all the beef and root vegetable pot pies ingredients. The serving size for any ingredient in beef and root vegetable pot pies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 400°F. Sprinkle beef with salt and pepper; toss with 1 tablespoon of the flour. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Add beef; cook 6 minutes or until brown on all sides. Place beef on plate.

Melt remaining 2 tablespoons butter in same skillet over medium heat. Add onions, carrots and parsnip; cook 5 minutes or until pale brown and tender, stirring frequently. Stir in garlic. Add remaining 3 tablespoons flour; cook and stir 1 minute. Stir in mustard and 1 1/2 tablespoons of the rosemary; slowly stir in wine and broth. Simmer, stirring occasionally, 3 minutes or until thickened and bubbly. Return beef and any accumulated juices to skillet. Spoon mixture into 8-inch (2-quart) baking dish or 6 (8-oz.) individual baking
dishes.*
On lightly floured surface, roll puff pastry into 10-inch square. Sprinkle with remaining 1/2 tablespoon rosemary; lightly press into pastry with rolling pin.
Lay pastry over filling, crimping edges just inside rim of baking dish. Cut several steam slits in center of pastry; brush lightly with egg. (Pot pie can be made to this point up to 6 hours ahead. Let filling cool, then cover with pastry; refrigerate. Increase baking time 5 to 10 minutes, if necessary.)

Bake 25 to 30 minutes or until pastry is golden brown and filling is bubbly.

TIP *For individual baking dishes, cut puff pastry into 6 (3 1/4-inch) squares. Bake 20 to 25 minutes.