Steak & Cheese Mini Meat Pies
by Johnny Loua, Chef, Seattle, Washington
- 1 pound Certified Piedmontese stew meat
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- 2 tablespoons minced garlic
- ½ cup fresh minced herbs
- 1 cup red wine
- 1 cup demi-glace
- 1 cup beef stock
- ¼ cup olive oil
- Salt and pepper, to taste
Heat a medium-sized pot over high heat and add olive oil. Sear the stew meat until it has a nice golden color. Add the onions, garlic, and herbs and sauté for 5 minutes. Add the rest of the vegetables and cook for few more minutes. Deglaze the pan with the red wine and add beef stock and demi-glace, then cover and simmer for 40 minutes. Turn off the heat, adjust seasoning, and let the mixture cool completely before using for meat pies.
- 1 package puff pastry
- 2 eggs, beaten (for egg wash)
- 1 cup shredded cheddar cheese
- 2 tablespoons parmesan cheese
Grease small ramekins or a small muffin pan with butter or non-stick spray. On a clean, lightly floured surface, roll the puff pastry sheets to ¼-inch thickness. Cut the puff pastry into squares large enough to fit inside the ramekins or muffin pan. Place one layer of pastry into the greased dish, spoon the meat mixture inside until filled, then top with a little cheddar cheese. Brush a little egg wash on the edge of the puff pastry, then place another layer of puff pastry on top and pinch the two pastry sheets together to seal. Brush the top with egg wash and sprinkle with parmesan cheese. Repeat the process until the meat mixture is used up.
Preheat the oven to 375°F. Bake for 15 to 20 minutes. Remove from the oven and serve.
Pairing: Kona Brewing Company’s Fire Rock Pale Ale