Mini Beef Pies
Meals
Ingredients
2 tbsp olive oil
1.25 lb chuck steak, cut into 1/4" cubes
1/2 white onion, diced
2 garlic cloves, minced
1 tbsp tomato paste
16 fl oz beef broth
1/2 cup water
1 dried bay leaf
1 tsp salt
1 tsp black pepper
1.5 tbsp cornstarch
2 tbsp water
1 egg, lightly beaten
2 sheets refrigerated pie crust, thawed
2 sheets frozen puff pastry, thawed
Directions
Place 1 tbsp of oil in a large pot over medium-high heat (about 4).
Add the beef and sear until the outside is lightly browned.
Remove beef from the pot into a bowl.
Add the remaining 1 tbsp of olive oil.
Add the onion and garlic and cook until the onion is translucent, around 5 minutes.
Add all remaining ingredients, including the beef, except for the cornstarch, 2 tbsp water, and the egg.
Mix to combine.
Bring to a simmer, then lower the heat to medium low (around 2) so it is bubbling very gently.
Leave to cook for 50 minutes to 1 hour, stirring occasionally. If the liquid evaporates too quickly, add a bit more water.
When the beef is ready, mix the cornstarch and water together.
Mix the cornstarch mixture into the pot and cook for 5 minutes.
Remove pot from the stove and set aside to cool.
Preheat oven to 350 degrees.
Spray 12 holes of giant muffin tins with cooking spray.
Cut the pastry base out of the pie crust using a 4" round cutter (red). Reroll as needed.
Press the rounds into the tins and fill with the filling.
Cut the pie tops out of the puff pastry using a 3.2" round cutter (blue).
Place the lids on top of the filling, gently pressing to try to join the top with the casing.
Pierce the lids 3 or 4 times with a small knife.
Brush with egg.
Bake for 20 to 25 minutes until lightly golden brown.
Allow to rest for 5 to 10 minutes before serving.
Notes
To reheat leftovers, put in the oven at 350 degrees for 10 minutes.
Try adding 1 cup of frozen peas and 1 cup of frozen carrots roughly 15 minutes before the beef is done cooking next time.