Savory Steak & Mushroom Mini Pies
Golden puff pastry filled with tender steak, earthy mushrooms, and aromatic herbs. Perfect for dinner or parties.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Skillet
Ingredients
Filling
- 1 lb beef steak diced
- 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
- 1 tsp fresh rosemary chopped
- salt and pepper to taste
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 0.5 cup beef broth
Pastry
- 1 sheet puff pastry thawed
- 1 egg beaten for egg wash
Instructions
- Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
- In a skillet, heat olive oil and 1 tbsp butter. Add steak, season with salt and pepper, sear until browned but not fully cooked. Remove and set aside.
- Sauté onions, garlic, and mushrooms in remaining butter until softened.
- Sprinkle flour over vegetables, stir to combine, then gradually add beef broth, cooking until thickened. Return steak, add Worcestershire sauce and herbs, cook 2–3 minutes.
- Roll puff pastry on floured surface. Cut into 4-inch circles.
- Place 1–2 tbsp filling in center of each circle. Fold and seal edges, brush with beaten egg.
- Bake 20–25 minutes until golden brown. Cool 5 minutes before serving.
Notes
For extra flavor, add a splash of red wine to the filling. Can make ahead and bake fresh.