Puff Pastry Minced Beef Pie Recipes

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PUFF PASTRY ROAST BEEF POT PIES



Puff Pastry Roast Beef Pot Pies image

This makes 4 to 6 individual pot pies or one 9x13-inch pan or one 12-inch cast iron skillet.

Provided by RusticJoyfylFood

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 1h25m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
2 cups cubed beef stew meat
1 onion, diced
2 yellow potatoes, peeled and diced
2 carrots, diced
1 rib celery, diced
1 clove garlic, crushed
¼ cup all-purpose flour
2 tablespoons butter
1 bay leaf
salt and ground black pepper to taste
3 cups low-sodium beef stock
1 cup milk
1 sprig fresh rosemary
½ cup frozen peas
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
  • Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
  • Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
  • Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
  • Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.

Nutrition Facts : Calories 833.7 calories, Carbohydrate 59.7 g, Cholesterol 75.8 mg, Fat 52.4 g, Fiber 4.1 g, Protein 30.3 g, SaturatedFat 16.7 g, Sodium 423.6 mg, Sugar 5.2 g

MINCED BEEF PIE & MINTY MUSHY PEAS



Minced beef pie & minty mushy peas image

A traditional beef pie featuring carrots, celery, onion, gravy and puff pastry with a side of flavoured mushy peas

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

1 onion , chopped
350g carrot , chopped
3 celery sticks, chopped
1 tbsp olive oil
500g pack lean minced beef
2 tbsp tomato purée
1 tbsp Worcestershire sauce
350ml beef stock
1 egg , lightly beaten
375g ready-rolled puff pastry , quartered or left whole, depending on dishes used
350g frozen pea
1 tbsp mint sauce

Steps:

  • Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
  • Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
  • Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.

Nutrition Facts : Calories 731 calories, Fat 39 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

UPTOWN BEEF PIE



Uptown Beef Pie image

A golden, flaky, puff pastry crust is what makes this delectable beef pot pie "uptown" and absolutely delicious. Plus, it's really easy to make!

Time 1h45m

Yield Serves: 4

Number Of Ingredients 7

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 pound lean ground beef
1 large onion, coarsely chopped (about 1 cup)
1/2 teaspoon garlic powder
1 can (10 1/4 ounces) Beef Gravy or 1 1/4 cups Swanson® Beef Gravy
1/4 cup Worcestershire sauce or steak sauce
10 ounces frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 2 cups)

Steps:

  • Set the pastry out to thaw. Heat the oven to 400°F.
  • Season the beef as desired. Heat a 12-inch skillet over medium-high heat. Add the beef, onion and garlic powder and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
  • Stir the gravy, Worcestershire and vegetables in the skillet and cook until the mixture is hot. Pour the beef mixture into a 9-inch deep-dish pie plate.
  • Unfold the pastry sheet and place it over the beef mixture. Fold the edges of the pastry under itself to fit the pie plate (this doubled edge makes for a nicer-looking crust). Using a fork, crimp the edge of the pastry to the edge of the pie plate (or you can flute the pastry edge with your fingers).
  • Bake for 25 minutes or until the pastry is golden brown.

MEAT PIE, SOUTHERN VERSION



Meat Pie, Southern Version image

One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well.

Provided by Angela156

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 10

Number Of Ingredients 20

1 pound ground beef
½ pound ground pork
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 large baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
salt-free seasoning blend to taste
salt and pepper to taste
2 beef bouillon cubes
1 cup hot water
2 cups shredded mild Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  • Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
  • Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  • Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
  • Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
  • Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
  • Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 31.4 g, Cholesterol 86.4 mg, Fat 35 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 12.9 g, Sodium 491.1 mg, Sugar 2 g

GROUND BEEF POTPIE



Ground Beef Potpie image

A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry

Steps:

  • In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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