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Gourmet Mini Steak and Mushroom Pies

Rich and savory individual puff pastry pies filled with tender beef, ale gravy, and mushrooms, garnished with thyme.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 pies
Course: Appetizer, Main Course
Cuisine: American, British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Beef Filling
  • 1.5 lbs chuck roast cut into 1/2 inch cubes
  • 2 tbsp olive oil divided
  • 1 large onion diced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup dark ale or stout
  • 1.5 cups beef broth
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 tsp fresh thyme chopped
Pastry & Garnish
  • 2 sheets puff pastry thawed
  • 1 large egg beaten with water
  • 1 pinch sea salt coarse
  • 12 sprigs fresh thyme for topping

Equipment

  • Large Pot or Dutch Oven
  • Muffin tin (12-hole)
  • Round cookie cutters
  • Pastry brush

Method
 

  1. Sear the cubed beef in 1 tbsp oil in a large pot until browned. Remove and set aside.
  2. Add remaining oil to the pot. Sauté onions and mushrooms until soft. Add garlic and cook for 1 min.
  3. Stir in flour and tomato paste. Pour in ale to deglaze, then add broth, herbs, and beef.
  4. Simmer on low for 45-60 mins until meat is tender and sauce thickens. Cool completely.
  5. Preheat oven to 400°F (200°C). Grease a muffin tin.
  6. Cut pastry into circles to line the muffin holes and smaller circles for lids.
  7. Fill pastry cups with cooled beef mixture. Place lids on top and seal edges.
  8. Brush with egg wash, top with a mushroom slice and thyme sprig. Bake 20-25 mins until golden.

Notes

Ensure the filling is completely cold before filling the pastry to prevent soggy bottoms. These freeze well unbaked.