Mini beef pot pies

SAN ANTONIO – Bring the fall vibes to your kitchen with this easy recipe for mini beef pot pies from Chef to Table.

Ingredients:

· 1 pound ground beef (or small-dice chuck for a heartier bite)

· 1 tablespoon olive oil or butter

· 1 small onion, finely diced

· 2 carrots, finely diced

· 1 stalk celery, finely diced

· 1 cup mushrooms, chopped

· 2 cloves garlic, minced

· 2 tablespoons tomato paste

· 2 tablespoons all-purpose flour

· 1 ½ cups beef stock (more if needed)

· 1 tablespoon Worcestershire sauce

· 1 teaspoon fresh thyme (or ½ tsp dried)

· 1 teaspoon fresh rosemary, minced

· 1 cup frozen peas

· 2 sheets puff pastry (thawed) or 2 refrigerated pie crusts

· 1 egg, beaten (for egg wash)

· Salt & pepper, to taste

Directions:

Heat olive oil in skillet. Brown beef until cooked through, then drain excess fat. Add onion, carrots, celery, mushrooms. Cook until soft (5–6 min).Stir in garlic and tomato paste, cook 1 min. Sprinkle flour, mix well. Slowly stir in beef stock + Worcestershire. Simmer until thickened. Add herbs, peas, salt & pepper. Cool slightly before filling.

Preheat oven to 400°F. Grease a 12-cup muffin tin. Roll out puff pastry/pie dough slightly. Cut 12 circles (about 4” for bottoms) and 12 smaller circles (about 3” for tops).

Press large dough circles into muffin cups, letting edges hang over. Spoon beef filling into each cup (don’t overfill). Top with smaller dough circle. Pinch edges to seal or leave rustic crimp. Brush tops with egg wash. Cut a small slit for steam.

Bake 20–25 minutes, until golden brown and flaky. Rest 5 minutes before removing from tins.

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