Cooking expert Sassy Mama shows us how to make meat pies!
1 lb. sirloin steak, cubed
3 sprigs fresh thyme
1 cup onion, diced
1 clove garlic, minced
1 cup potato, cubed
2 tablespoon all-purpose flour
1 teaspoon beef soup base paste
1 1/4 cup water
Fresh cracked pepper
1/2 cup strong ale or beer
2 tablespoon blue cheese or English stilton, crumbled
1 package refrigerated pie crust
1 package puff pastry
Large muffin tin or individual sized foil pie pan
In a large skillet drizzled with olive oil and fresh thyme, cook the steak until it is browned. Remove from the pan and set aside on a plate. add more olive oil to the pan and sauté the onion, garlic and potato until onion is translucent. In a small bowl mix together the flour and 2 tablespoons water to make a slurry. Slowly add in the water rand beer and continue to stir until the mixture thickens. Add the beef back into the skillet and then pour in the beer. Continue to stir until the mixture is smooth. It will look like beef in a thick gravy. Do not make it too think or it will run out of your pies. Remove from the heat and cool for 15 to 20 minutes.
To make the pie crusts:
Cut out circle double with width of the individual muffin holes. Spray the pan well with nonstick cooking spray. Press the pie crust rounds into each muffin hole and allow crust to come up the side and over a bit. Chill pan with crusts while you prepare the puff pastry tops. On a well-floured surface gently roll the puff pastry so none of the fold lines show from the package. Cut out circles the same size as each muffin hole.
Preheat oven to 375 degrees. Remove the muffin tin from the refrigerator and set aside. Stir in the crumbled blue cheese into the beef mixture and then spoon the mixture into each muffin cup. Fill the cups 2/3rds. Brush the sides of the crusts with beaten egg then press puff pastry rounds to seal the edges. Brush the tops with beaten egg and cut a slit in the center of each pie for venting. bake for 40 minutes or until brown. Serve warm.