Steak and Mushroom Mini Pies
Steak and Mushroom Mini Pies
Embark on a culinary adventure with these elegant Steak and Mushroom Mini Pies, a sophisticated twist on the beloved Aussie meat pie. Imagine tender, slow-cooked chunks of steak and earthy mushrooms swimming in a rich, flavourful red wine gravy, all encased in flaky, golden puff pastry. These are more than just pies; they're a delightful celebration of comfort food, elevated to gourmet status. Originating from a long tradition of hearty, portable meals, the meat pie is an iconic Australian staple, with this rendition offering a refined experience perfect for gatherings or as an impressive appetizer. The combination of robust steak, aromatic mushrooms, and the depth of red wine creates a symphony of tastes and textures that will tantalize your palate. Discover the joy of creating these delectable morsels that bring a touch of class to any occasion, a true testament to Australian home cooking with a modern flair. They are easily adaptable for individual enjoyment or as a centrepiece for sharing.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 8
Instructions
Prepare the Filling
- 1Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Brown the diced steak in batches, ensuring not to overcrowd the pan. Remove the browned steak and set aside.
- 2Add the chopped onion to the same pan and sauté until softened, about 5 minutes. Stir in the plain flour and cook for 1 minute.
- 3Gradually whisk in the red wine and beef stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 4Return the browned steak to the pan. Add the Worcestershire sauce and fresh thyme. Season with salt and pepper. Cover and simmer gently for about 1.5-2 hours, or until the steak is very tender. Stir occasionally.
- 5Add the quartered mushrooms to the stew and cook for another 10-15 minutes, or until tender and the sauce has thickened. Adjust seasoning if needed. Let the filling cool slightly.
Assemble the Pies
- 1Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a muffin tin (8-cup capacity) or individual pie dishes.
- 2Unroll the thawed puff pastry sheets. Cut out circles large enough to line the muffin tin cups or pie dishes, pressing them gently into the base and up the sides. You may need to trim any excess.
- 3Spoon the cooled steak and mushroom filling evenly into the pastry-lined cups.
- 4Cut out smaller circles or shapes from the remaining puff pastry to use as lids for the pies. Place the lids over the filling and crimp the edges to seal. Make a small slit in the centre of each lid to allow steam to escape.
- 5Brush the tops of the pies with the beaten egg for an egg wash, giving them a golden sheen.
Bake the Pies
- 1Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling.
- 2Remove the pies from the oven and let them cool in the tin for a few minutes before carefully transferring them to a wire rack.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 23 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 23 g |
| Carbs | 35 g |
Tips
- For a richer gravy, you can add a tablespoon of tomato paste with the onions.
- Ensure the filling is cooled before assembling to prevent the pastry from becoming soggy.
- Serve warm, perhaps with a dollop of tomato or chilli sauce, for the ultimate Australian pie experience.
