November 21st, 2013
Last month, we shared with you our version of mini chicken pot pies using our Old Neighborhood Shaved Chicken Breast. We didn’t want to limit ourselves to chicken pies, so now we present you with mini beef pies using our Old Neighborhood Beef Shaved Steak. Just like the mini chicken pot pies, this recipe is also fairly quick and easy. With Thanksgiving just around the corner, these can serve as ideal finger-food for your family and friends to snack on as you’re finishing up that big Thanksgiving dinner.
There are versions of beef pies that use ground beef. Our beef shaved steak is just as good, if not better. Made of 100% beef, we aim to keep our shaved steak 88-92% lean, with absolutely no additives whatsoever. With them being thinly shaved, it allows for quick cooking and versatility. Also in my experience, it is easier to separate in the pan, as opposed to mashing away at ground beef to break apart the giant ball of meat.
When you go through the recipe, you will notice that I also used two small 4 oz. ramekins to make these pies. Whether or not you use ramekins or only the pie dough on their own is completely up to you, although the latter allows you to move more freely since you’ll only need one hand to eat it. If you happen to have meat & vegetables left over, you can cut more pie circles, fill more ramekins, or just eat it as is, without any dough!
Mini Beef Pies (recipe page can be found here)
6 oz. Old Neighborhood Beef Shaved Steak
prepared pie dough
1 tbsp. olive oil
½ cup potatoes, diced
½ cup carrots, diced
1/3 cup onions, diced
¼ cup celery, diced
½ tsp. salt
½ tsp. garlic powder
½ tsp. dried thyme
1 tsp. sugar
¾ cup tomato paste
1 tbsp. flour
¾ cup beef broth
1 tsp. Worcestershire sauce
1 tbsp. water
1. Taking your prepared pie dough, cut out eight 4-inch circles.
2. Heat a pan on medium heat. Add 1 tbsp. olive oil.
3. When the oil is heated, toss in the diced potatoes, carrots, celery, and onions. Cook for about 4 minutes.
4. Add the beef shaved steak, followed by the salt, garlic powder, thyme, and sugar. Cook for about 2 minutes.
5. Add the tomato paste and stir.
6. Add the flour, beef broth, and Worcestershire sauce. Cook for another minute or so.
7. Remove from heat.
8. Preheat the oven to 375°.
There are two ways you can prepare the pies.
Ramekin Method: For my first two pies, I used two 4 oz. ramekins.
9. Fill each to the top, and cover each one with a circle of pie dough. Fold the dough over the sides of the ramekin and cut a few slits on the top, in the center.
Finger-Food Method: For the remaining 6 mini pies, I used the pie dough circles alone.
10. Create an egg wash using the egg and 1 tbsp. of water.
11. Take one pie dough circle and place a bit of the meat mix in the center.
12. Line the top half edge of the circle with egg wash.
13. Fold the bottom half of the circle over the meat and line it up with the top edge. I found that it is best to do this step in your hands, rather than on a flat surface.
14. Use a fork to then “crimp” the edge of the circle, and use a knife to cut a few slits on the top of the half-circle.
15. Repeat this for the remaining dough circles.
16. Place all the mini pies on lightly greased foil.
17. Brush a bit of egg wash over each mini pie.
18. Cook all of the pies at 375° for about 18-24 minutes, until the dough is lightly browned and crispy.
19. Let cool for a few minutes and enjoy.