Mini Steak and Stout Pies

Mini Steak and Stout Pies

Sip + Sanity | Linda Feller

These Mini Steak and Stout Pies are the perfect addition to an appetizer bar when you want to deliver something hearty and comforting, but still leave room for more! Bite size bits of sirloin and veggies in a rich, stout gravy, is topped with puff pastry for an easy, but impressive dish. (Adapted from The Complete Irish Pub Cookbook.)

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1 5

1 20

Appetizer, Main Course, Stew

Irish

mini pies

300 kcal

Ingredients

1 pound sirloin steak, cut into ½" cubes
1 tablespoon all purpose flour
½ teaspoon kosher salt
fresh cracked black pepper
2 slices center cut bacon
1 tablespoon unsalted butter
1 leek, tough green stalks removed, halved lengthwise, cut into half moons, rinsed and drained
6 ounce cremini mushrooms, diced
2 cups frozen peas and carrots, thawed
½ cup beef broth
1 cup stout beer*
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoon fresh thyme, chopped
1 sheet puff pastry, thawed
1 egg, lightly beaten with a little water

Instructions

Cook the bacon in a large sauté pan over medium heat. Once crisp, remove it to a paper towel to drain. Leave the fat in the pan.
Increase the burner to medium-high and add the sirloin to the pan. Cook until just browned. Once the sirloin is done, remove it to a dish.
Lower the heat to medium and add the butter, then the mushrooms and leeks. Cook until they are soft and just starting to turn golden. Pour in the beef broth to deglaze the pan. Use a wooden spoon to scrape all the bits from the bottom of the pan.
Add in the stout with the remaining ingredients, and return the beef to the pan. Bring it to a boil, then reduce to a simmer. Cover the pan, but leave the lid askew to allow it to vent and cook it for about 20 to 25 minutes.
Remove the stew from the burner and crumble the bacon in. Distribute the stew evenly between the ramekins.
Preheat oven to 425°F.
Roll out the pastry dough. Use a pastry cutter or sharp knife to cut circles slightly larger in diameter than the ramekins. Cut a large “X” in the center of each circle or use a small cookie cutter to cut a shape from the center. In either case, this will serve as a vent for your pie.
Lightly beat 1 egg with a little water. Brush the top edge of the ramekin with the egg wash. Place a circle of dough on top and gently fold the dough over the sides and press it in place. If you cut a shape from the center, place that shape of dough on top, but rotated to leave vent holes.
Once you’ve sealed all the ramekins, lightly brush the tops with egg wash. Bake the pies for 20 minutes, reduce the heat to 400°F and cook for another 5 minutes.

Notes

*If you wish to omit the beer, increase the beef broth to 1-1/2 cups.
Make a single large pie instead by transferring the stew into a deep dish pie plate or similarly sized casserole. Place the puff pastry on top following the same directions as for the mini pies. Bake it at 400F for about 30 minutes.

Nutrition

beef, oven, puff pastry, st. patrick's day, stove top

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