Rosemary, Beef & Mushroom Savory Pies
16 each 3” Tart Shells
24 oz Rosemary, Beef and Mushroom Pie Filling (see recipe)
8 oz grated Gruyere cheese
1 each Egg – beaten with a little water added for Egg Wash
16 rounds 3” Puff Pastry tops
Spoon about 1 ½ ounces of filling mixture into each uncooked pie shells. Top each pie with cheese. Egg wash one side of each puff pastry and place over filling (brushed side down). Press around edges to secure. Prick the top of the puff pastry with a knife. Egg wash the top of the puff pastry. Bake at 350 degrees for 10-14 minutes.
Makes – 16 mini pies
Rosemary, Beef and Mushroom Pie Filling
1 pound Cremini Mushrooms
1 pound Ground Beef
1 1/2 oz minced Garlic
3 oz chopped Yellow Onion
3/4 cup Dry Cooking Sherry
1 tsp Pepper
1 1/2 tsp Salt (or to taste)
1/8 cup Au Jus base (undiluted)
1 1/2 cups Water
1 tsp chopped fresh Rosemary
1 oz Corn Starch
1/2 cup Water
Chop mushrooms and sauté till tender. Set aside. Brown ground beef and drain. Remove beef from pan and set aside. In the same pan, sauté the garlic and onions till translucent. Deglaze the pan with sherry. Add the beef back to the pan. Season with salt and pepper. Add au jus and toss all together. Add water and rosemary and allow to simmer for 5 minutes. Prepare cornstarch slurry by combining 1 ounce cornstarch and ½ cup water. Stir in cornstarch slurry and simmer for 3 more minutes. Adjust seasoning.
Makes – 24 ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.