Imagine biting into a golden, flaky pastry that reveals a rich, savory beef filling that melts in your mouth – this is exactly what our Mini Beef Wellington Pot Pies promise! These individual-sized pies are about to revolutionize your dinner game, transforming a classic British dish into an irresistible, easy-to-make comfort food that will have your family and friends begging for seconds. Whether you're looking to impress guests or simply treat yourself to a luxurious meal, these mini pot pies are your ticket to culinary bliss.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup mushrooms, finely chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 cup beef broth
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the puff pastry is thawed but still cold.
- In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Cook until no pink remains, about 5-7 minutes.
- Add diced onions and minced garlic to the beef. Sauté for 2-3 minutes until onions become translucent.
- Incorporate finely chopped mushrooms and thyme. Cook for an additional 4-5 minutes until mushrooms release their moisture.
- Pour in beef broth and simmer the mixture, reducing liquid by half. Season with salt and pepper to taste.
- Remove beef mixture from heat and let cool slightly for 10 minutes.
- Roll out puff pastry and cut into 4 equal squares large enough to line individual ramekins or pot pie dishes.
- Grease 4 ramekins and line each with a puff pastry square, allowing edges to hang over slightly.
- Divide the beef mixture evenly among the prepared ramekins.
- Cut remaining pastry into top crusts, slightly smaller than ramekin openings.
- Place pastry tops over filled ramekins, crimping edges to seal. Cut small vents in the top.
- Brush each pot pie top with beaten egg for a golden, glossy finish.
- Bake in preheated oven for 20-25 minutes until pastry is puffed and golden brown.
- Remove from oven and let rest for 5 minutes before serving to allow filling to set.
Tips
- Keep your puff pastry cold: Always work with chilled pastry to ensure it puffs up beautifully and maintains its crisp texture.
- Don't rush the beef mixture: Allow the filling to simmer and reduce properly to concentrate flavors and prevent soggy pastry.
- Egg wash secret: For an extra golden and glossy top, use a pastry brush to apply the beaten egg evenly and create a professional-looking finish.
- Venting is crucial: The small cuts on top of the pastry aren't just decorative – they allow steam to escape and prevent your pot pies from becoming soggy.
- Let them rest: Allowing the pot pies to sit for 5 minutes after baking helps the filling set and makes them easier to serve and eat.
- Customize your filling: Feel free to add additional herbs or even a splash of red wine to the beef mixture for extra depth of flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 28g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
