Steak and Wild Mushroom Pies
Transport your taste buds to gourmet comfort food heaven with these irresistible Steak and Wild Mushroom Pies. Featuring tender chunks of slow-cooked beef chuck steak and the earthy flavors of wild mushrooms like chanterelles or porcini, this recipe is elevated with a rich red wine and beef stock gravy, infused with fresh thyme and garlic aromatics. Encased in golden, flaky puff pastry, these individual pies are perfect for cozy dinners or hearty entertaining. Each bite delivers a perfect balance of savory richness, buttery pastry, and meaty umami, making them a show-stopping addition to your table. With a prep time of only 30 minutes and the luxury of store-bought puff pastry, this recipe combines gourmet flair with approachable ease. Perfect for fans of comfort food, beef pies, and wild mushroom recipes alike, these pies are sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams beef chuck steak
- 200 grams wild mushrooms (such as chanterelles or porcini)
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 500 milliliters beef stock
- 150 milliliters red wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons olive oil
- 500 grams frozen puff pastry
- 1 large, beaten egg
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
Cut the beef chuck steak into bite-sized cubes and season generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and the butter. Sauté the diced onion and carrot until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for another minute to create a roux.
Gradually pour in the red wine, scraping the bottom of the pot to lift any browned bits. Allow the wine to simmer for 2-3 minutes.
Add the seared beef back to the pot along with the beef stock, thyme sprigs, and bay leaf. Bring to a simmer, cover, and reduce the heat to low. Let it cook gently for 1.5 hours or until the beef is tender.
While the beef is cooking, clean and roughly chop the wild mushrooms.
In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and sauté until golden and their liquid has evaporated, about 7 minutes. Season lightly with salt and pepper, then set aside.
Once the beef filling is cooked, discard the thyme sprigs and bay leaf. Stir the sautéed mushrooms into the beef mixture and let it cool slightly.
Preheat the oven to 200°C (400°F). Lightly grease 4 individual pie tins or ramekins.
Roll out the puff pastry on a floured surface and cut out circles slightly larger than the tops of your pie tins.
Divide the beef and mushroom filling evenly among the prepared tins. Place a puff pastry circle over each, pressing the edges down to seal. Trim any excess dough.
Brush the tops of the pies with beaten egg to achieve a golden crust during baking.
Cut a small slit or poke holes in the center of each pastry top to allow steam to escape.
Bake the pies on a baking sheet in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Allow to cool for 5 minutes before serving. Enjoy your delicious Steak and Wild Mushroom Pies!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
