<http://schema.org/recipeInstructions>
" Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Saut\u00E9 beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; saut\u00E9 over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a31255/steak-mushroom-pot-pie-recipe/>