Description
Mini Beef Pot Pies
Ingredients:
1 lb ground beef, 1 small onion (diced), 1 cup mixed vegetables (peas, carrots, corn), 2 tablespoons tomato paste, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 tablespoon all-purpose flour, 1 sheet puff pastry (thawed), 1 egg (beaten, for egg wash), salt and pepper to taste, fresh thyme (for garnish, optional).
Instructions:
1. Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the tomato paste, mixed vegetables, Worcestershire sauce, dried thyme, and beef broth.
2. Thicken the Mixture: Sprinkle the flour over the beef mixture and stir well. Simmer for 5-7 minutes until the filling thickens slightly. Season with salt and pepper to taste. Remove from heat and let cool.
3. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease 4 ramekins or oven-safe dishes.
4. Assemble the Pies: Divide the beef filling evenly among the ramekins. Cut the puff pastry into rounds large enough to cover the tops of the ramekins. Place the pastry rounds over the filling, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
5. Add Egg Wash: Brush the tops of the puff pastry with beaten egg to achieve a golden, glossy finish. Make a small slit in the center of each pastry to allow steam to escape.
6. Bake: Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed.
7. Serve: Garnish with fresh thyme and serve warm.
These Mini Beef Pot Pies are the perfect individual comfort food, packed with savory beef and veggies and topped with flaky puff pastry. Ideal for a cozy dinner or a special treat! #BeefPotPies #ComfortFood
Step-by-Step Guide
Follow this detailed guide for perfect mini pot pies every time. First, ensure your puff pastry is fully thawed in the refrigerator. While it thaws, brown the ground beef in your skillet. After draining the fat, sauté the onion until translucent. This builds a flavor base. Next, incorporate the tomato paste and cook for one minute to remove its raw taste. Add the frozen vegetables, Worcestershire, thyme, and broth. The key step is sprinkling the flour evenly over the hot mixture and stirring vigorously for two minutes to cook out the floury taste before it simmers and thickens. Let the filling cool slightly so it doesn’t melt the pastry. When assembling, press the pastry firmly onto the greased rim of the ramekin to create a good seal.
Serving Suggestions
These individual pies are a complete meal on their own, but you can elevate your dinner plate with simple sides. For a classic comfort food pairing, serve alongside creamy mashed potatoes or buttery egg noodles. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. For a heartier meal, add roasted Brussels sprouts or glazed carrots. Don’t forget a dollop of sharp horseradish cream or a drizzle of steak sauce for an extra flavor kick.
How-to Summary
In short: Brown beef and onion. Add veggies, paste, broth, and seasonings. Thicken with flour. Cool filling. Divide into ramekins. Seal with puff pastry rounds. Brush with egg wash, vent, and bake at 375°F for 20-25 minutes until golden.
Frequently Asked Questions
Can I make these ahead of time? Yes. Prepare the filling and store it covered in the fridge for up to 2 days. Assemble with cold pastry just before baking.
Can I use a different meat? Absolutely. Ground turkey, chicken, or lamb work well. Adjust the broth (e.g., use chicken broth for poultry) to match.
My pastry didn’t puff or get golden. What happened? This is often due to a lack of egg wash or an oven that isn’t fully preheated. Ensure your oven is hot and you’ve brushed the pastry thoroughly.
Can I freeze these pot pies? You can freeze the assembled, unbaked pies. Wrap tightly and freeze. Bake from frozen, adding 10-15 minutes to the baking time.
What can I use instead of ramekins? A standard muffin tin works for truly mini pies. Fill cups 3/4 full and use smaller pastry circles. Reduce baking time slightly.
Common Mistakes to Avoid
- Using hot filling: This melts the pastry fat before baking, leading to a soggy, greasy top. Let the filling cool.
- Skipping the steam vent: Without a slit, steam builds up and can cause the pastry to burst or become soggy.
- Not sealing the edges: Press the pastry firmly to the ramekin to lock in juices and prevent spillover.
- Overfilling the dishes: Leave about 1/4 inch of space at the top to prevent the filling from bubbling over during baking.
Conclusion
These Mini Beef Pot Pies are a quintessential comfort food that delivers maximum flavor in a personal-sized package. By following the step-by-step guide and avoiding common pitfalls, you can achieve a perfectly flaky, golden crust enveloping a rich and savory beef filling. They are versatile for weeknight dinners or entertaining, and the make-ahead options add to their convenience. Serve them warm from the oven for a truly satisfying and delicious meal that everyone will love.