MUSHROOM AND SWISS WELLINGTON PIE

Mushroom and Swiss Wellington Pie image

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 1h

Yield 6 servings

Number Of Ingredients 15

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3 tablespoons olive oil
One 2 1/2-pound chuck pot roast, cut into 6 wedges (try to find a round-ish one!)
Kosher salt and black pepper
3 cloves garlic, minced
3 shallots, finely diced
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh parsley
1 pound sliced cremini mushrooms
1/4 cup dry red wine
3 tablespoons Dijon mustard
2 tablespoons instant flour, such as Wondra
6 slices Swiss cheese
1 sheet frozen puff pastry, thawed
1 egg whisked with 1 teaspoon water
Sliced chives, for garnish

Steps:

Set a crisping pressure cooker to sear/saute on high, then add the olive oil to the pot. Season the meat liberally with salt and pepper, When the crisping pressure cooker has preheated, sear the meat in the pot, 3 minutes on each side. Add the garlic, shallot, thyme, parsley, mushrooms and about a teaspoon more salt to season the mushrooms. Add the red wine and mustard. Set to high pressure for 25 minutes, then lock on the pressure lid.
After 25 minutes, release the pressure, then stir in the instant flour. Place the cheese slices over the roast pieces, then add the puff pastry, tucking the corners up. Brush the egg wash on the puff pastry. Air-fry at 390 degrees F for 10 minutes. Sprinkle with chives and serve.