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Mini Steak and Stout Pies

steak and stout pies on a table
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.) 
Sip + Sanity | Linda Feller
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Serving Size 9 mini pies

Ingredients

  • 1 lb sirloin steak cut into ½" cubes
  • 1 tbsp all purpose flour
  • ½ tsp kosher salt
  • fresh cracked black pepper
  • 2 slices center cut bacon
  • 1 tbsp unsalted butter
  • 1 leek tough green stalks removed, halved lengthwise, cut into half moons, rinsed and drained
  • 6 oz cremini mushrooms diced
  • 2 cups frozen peas and carrots thawed
  • ½ cup beef broth
  • 1 cup stout beer*
  • 1 tsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 tsp 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.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 364mg | Potassium: 404mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3239IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg

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.