Let’s embark on a culinary journey to the heart of Scotland to craft some delectable Mini Steak Pies! These aren’t your average hand pies; these are little bites of savory heaven, perfect for a casual meal, a picnic, or even a sophisticated appetizer. The recipe below emphasizes traditional flavors with a modern touch of convenience.
Yields: Approximately 24 mini pies
Prep time: 45 minutes
Cook time: 30-35 minutes
Ingredients:
For the Filling:
- 1 lb (450g) stewing steak, cut into 1/2-inch cubes
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp plain flour
- 1 cup beef broth
- 1/2 cup stout (optional, but adds depth of flavor)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold vegetable shortening (or lard, for a more traditional taste)
- 1/4 cup cold water (or more, as needed)
- 1 egg, beaten (for egg wash)
Instructions for cooking Mini Steak Pies
Making the Filling:
1. Season the steak cubes generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the steak cubes in batches, ensuring not to overcrowd the pan. This step is crucial for developing a rich flavor. Set the browned steak aside.
3. Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in the beef broth and stout (if using), ensuring no lumps form. Add the tomato paste, thyme, and rosemary. Bring to a simmer.
6. Return the browned steak to the skillet. Reduce heat to low, cover, and simmer for at least 15-20 minutes, or until the steak is tender. Stir in the Worcestershire sauce. Taste and adjust seasoning as needed. Let the mixture cool completely before using.
Making the Pastry:
1. Whisk together the flour and salt in a large bowl.
2. Cut in the cold shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the cold water, a tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Assembling and Baking the Pies:
1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the chilled pastry to about 1/8-inch thickness.
3. Use a 3-inch round cookie cutter (or a knife) to cut out circles of pastry.
4. Place a spoonful of the cooled steak filling in the center of each pastry circle.
5. Fold the pastry over the filling to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a decorative touch.
6. Place the mini pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
7. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is heated through.
Serve these warm, perhaps with a side of mashed potatoes or a simple green salad. Enjoy the taste of traditional Scottish comfort food!