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Steak Mushroom Mini Pies

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Delicious, bite-sized mini pies filled with savory beef and mushrooms, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 1 lb beef sirloin, diced into small cubes
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 1 cup shredded gruyere cheese
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 egg, beaten for egg wash
  • Fresh thyme sprigs

Instructions

  1. Start by heating a large skillet over medium-high heat with a drizzle of oil. Season the diced beef generously with salt and pepper, and sear it in batches until browned on all sides.
  2. In the same skillet, add the diced onions. Cook them for about 3-4 minutes until they soften and become translucent.
  3. Add the sliced mushrooms to the pan. Cook them until they release their moisture and turn a lovely golden brown, about 8 minutes.
  4. Once the mushrooms are ready, add in the minced garlic and cook for another minute until aromatic.
  5. Sprinkle flour over the mushroom mixture, stirring well to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
  6. Gradually pour in the beef broth while stirring constantly to avoid lumps forming. Bring the mixture to a simmer.
  7. Return the seared beef to the pan and toss in the fresh thyme sprigs. Allow it to simmer for 10-12 minutes until the sauce thickens.
  8. Remove the mixture from heat and let it cool completely before assembling the pies.
  9. Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface. Cut out circles for your muffin tins.
  10. Press the pastry circles into greased tins, making sure they come up along the sides.
  11. Fill each shell about halfway with the cooled beef and mushroom mixture.
  12. Add a generous tablespoon of shredded gruyere cheese on top of the filling.
  13. Cut smaller pastry circles for the tops of your pies. Press the edges firmly to seal.
  14. Brush the top of each pie with the beaten egg wash.
  15. Use a sharp knife to cut a small slit in the center of each pie.
  16. Place the pies in the preheated oven and bake for 25-30 minutes until golden brown.
  17. Once baked, let them cool in the tins for 5 minutes before serving.
  18. While still warm, top each pie with a sautéed mushroom slice and a fresh sprig of thyme.

Notes

Don’t overfill the pies and always let the filling cool to prevent soggy pastry. Store-bought pastry can save time.

Nutrition

Find it online: https://recypez.com/mini-steak-and-mushroom-pies-steak-pies/

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