Ingredients
1 sheet frozen puff pastry, thawed1 package (15 ounces) refrigerated beef roast au jus2 cans (14-1/2 ounces each) diced tomatoes, undrained1 package (16 ounces) frozen vegetables for stew3/4 teaspoon pepper2 tablespoons cornstarch1-1/4 cups water
Preparation
Preheat oven to 400°. Unfold puff pastry. Using a 4-in. round cookie cutter, cut out 4 circles. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 14-16 minutes.
Meanwhile, shred beef with 2 forks; transfer to a large saucepan. Add tomatoes, vegetables and pepper; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into beef mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Ladle stew into 4 bowls; top each serving with a pastry round.
