If you’ve ever craved the perfect combination of tender steak, earthy mushrooms, and flaky pastry, these Savory Steak & Mushroom Mini Pies are the ultimate comfort food. Perfect as a hearty appetizer, an elegant snack, or a main dish for dinner, these mini pies are easier to make than you might think. With a golden, buttery crust and a rich, flavorful filling, they’re sure to become a household favorite.

Whether you’re cooking for a special occasion or simply craving something cozy, these mini pies are versatile, satisfying, and impressive without being intimidating.

Ingredients

For the Filling:

1 lb (450 g) beef steak, diced into small cubes
2 cups mushrooms, finely chopped
1 medium onion, diced
2 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp fresh thyme leaves
1 tsp fresh rosemary, chopped
Salt and pepper, to taste
1 tbsp Worcestershire sauce
2 tbsp all-purpose flour
½ cup beef broth

For the Pastry:

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Optional Garnish:

Fresh thyme sprigs
Sea salt flakes

Instructions

Prep the Ingredients: Dice steak and mushrooms, chop onions and garlic. Set aside. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cook the Steak: In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add diced steak, season with salt and pepper, and sear until browned but not fully cooked. Remove from skillet and set aside.
Sauté Vegetables: In the same skillet, add remaining butter. Sauté onions, garlic, and mushrooms until softened and fragrant, about 5–7 minutes.
Thicken the Filling: Sprinkle flour over the mushroom mixture, stir well to combine. Gradually add beef broth, stirring constantly until thickened. Return steak to the skillet and mix with Worcestershire sauce and herbs. Cook 2–3 minutes more. Let the filling cool slightly.
Prepare Puff Pastry: Roll out puff pastry sheet on a lightly floured surface. Cut into circles using a cookie cutter or glass, about 4 inches in diameter.
Assemble Pies: Spoon 1–2 tbsp of filling onto the center of each puff pastry circle. Fold over and pinch edges to seal, forming a half-moon or full circle. Brush tops with beaten egg.
Bake: Place pies on the prepared baking sheet and bake 20–25 minutes, or until golden brown and puffed.
Serve: Allow pies to cool for 5 minutes before serving. Garnish with fresh thyme or sea salt flakes.

Tips for Perfect Mini Pies

Don’t overfill: Too much filling can cause pies to leak during baking.
Chill pastry: Keep puff pastry cold until ready to bake to maintain flaky layers.
Make ahead: Assemble pies and refrigerate for up to 24 hours before baking.
Flavor boost: Add a splash of red wine to the filling for extra depth.

Variations

Vegetarian: Swap steak for seared tofu or hearty root vegetables.
Cheesy: Mix in grated Gruyère or cheddar into the filling before sealing.
Spicy: Add a pinch of smoked paprika or cayenne to the filling for heat.

Serving Suggestions

Serve with a crisp green salad or roasted root vegetables for a full meal.
Pair mini pies with a glass of red wine or a light ale for a cozy dinner.
Perfect finger food for parties, game nights, or holiday gatherings.

Fun Facts / Cultural Context

Savory pies have been enjoyed across Europe for centuries, from the hearty Cornish pasties in England to French tourtières. Mini pies offer all the flavor of traditional pies in a perfectly portable, single-serving size. They’re also ideal for experimenting with flavors—mix meats, vegetables, and herbs according to the season.

Why You’ll Love This Recipe

These Savory Steak & Mushroom Mini Pies are:

Flaky: Puff pastry delivers buttery layers with every bite.
Flavorful: Steak, mushrooms, and herbs create a rich umami profile.
Versatile: Serve as an appetizer, main, or snack.
Make-Ahead Friendly: Assemble ahead and bake fresh when ready.