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RECIPE

Individual Meat and Cheese Pies

Mini Au Gratin Dishes (Set of 4)

Beef

Over 2 hours

4

INGREDIENTS

  • 1 tbsp (15 ml) olive oil
  • 2 lb (900 g) beef chuck, cubed
  • 1 tbsp (15 ml) butter
  • 2 onions, thinly sliced
  • 6 slices bacon, chopped
  • 1 tbsp (15 ml) chopped thyme leaves
  • 1 tbsp (15 ml) chopped sage leaves
  • 3 tbsp (45 ml) all-purpose flour
  • 1 cup (250 ml) beef stock
  • ¾ cup (180 ml) dark beer
  • 2 tsp (10 ml) Worcestershire sauce
  • 2 cups (500 ml) butternut squash, peeled and diced
  • 1 lb (450 g) package frozen puff pastry, thawed
  • 1 egg
  • 1 cup (250 ml) grated sharp cheddar cheese
  • 1 tsp (5 ml) flaky salt

EQUIPMENT

RECIPE NOTES

Our Individual Meat and Cheese Pies are a great way to make the most of your Set of Oval Au Gratin Dishes, delivering a delicious meal in style for the whole family to enjoy. Combining beef with a variety of herbs and spices, bacon, and cheddar cheese, this recipe is sure to become a household favorite. 

Our Oval Au Gratin Dish’s versatility is on display in this recipe, helping you bake the puff pastries until they are nicely golden and cooked completely through. This stoneware dish is crafted to retain heat, exposing your meat and cheese pies to a consistent heat source throughout. Be sure to serve your guests directly from your Oval Au Gratin Dishes for added style and a professional presentation at the dinner table! 

Whether you are hosting friends and family, or simply want to experiment with your very own puff pastries, our Individual Meat and Cheese Pie recipe has you covered. This dish takes over two hours to prepare, serving four individual portions, but can be easily adjusted! Here are all the ingredients you need and the steps to follow before tackling this recipe.

INGREDIENTS

  • 1 tbsp (15 ml) olive oil
  • 2 lb (900 g) beef chuck, cubed
  • 1 tbsp (15 ml) butter
  • 2 onions, thinly sliced
  • 6 slices bacon, chopped
  • 1 tbsp (15 ml) chopped thyme leaves
  • 1 tbsp (15 ml) chopped sage leaves
  • 3 tbsp (45 ml) all-purpose flour
  • 1 cup (250 ml) beef stock
  • ¾ cup (180 ml) dark beer
  • 2 tsp (10 ml) Worcestershire sauce
  • 2 cups (500 ml) butternut squash, peeled and diced
  • 1 lb (450 g) package frozen puff pastry, thawed
  • 1 egg
  • 1 cup (250 ml) grated sharp cheddar cheese
  • 1 tsp (5 ml) flaky salt

EQUIPMENT

INSTRUCTIONS

In a Round Dutch Oven, heat the oil over medium-high heat. Season the beef generously with salt and pepper. Brown on all sides in the hot oil in batches, setting the meat aside on a plate as you go. Add more oil as needed.

Add the butter to the pot and heat until foaming. Add the onions, bacon, thyme and sage. Cook, stirring often, until nicely browned, about 8 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Pour in the stock, beer and Worcestershire sauce. Season with salt and pepper. Bring to a boil, scraping up the brown bits on the bottom of the pot with a wooden spoon. Return the meat to the pot and bring back to a boil.

Cover the pot with the lid and simmer over medium-low heat for 1 hour 30 minutes, stirring occasionally. Add the squash and continue to simmer, uncovered, for 30 minutes or until the squash is just tender. Adjust the seasoning.

Transfer the beef stew to a bowl and let cool to room temperature, about 1 hour. Break the meat into smaller pieces.

Meanwhile, lay the puff pastry out on a lightly floured surface. Roll out until about 1/8 inch (3 mm) thick. Using the bottom of a Mini Au Gratin Dish as a guide, cut out 8 ovals of pastry roughly ¾ inch (2 cm) larger all the way around than the dish. Refrigerate any pastry scraps and reuse to decorate your pie tops, if desired. Place the pastry ovals on a parchment paper-lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 425°F (220°C).

Line the bottom of 4 Mini Au Gratin Dishes with an oval of puff pastry. In a small bowl, whisk the egg. Brush the pastry with the egg wash.

Divide the beef stew between the Mini Au Gratin Dishes (you may have some leftover) and cover with the grated cheese. With the tip of a small knife, trace decorative patterns into the remaining pastry ovals. Place over the filling and press to seal the edges of the dough together. Brush with egg wash and sprinkle with the flaky salt. (You can use the pastry scraps to cut out more decorative elements. Simply use the egg wash to adhere them to the top layer of puff pastry.)

Place the Mini Au Grain Dishes on a baking sheet. Bake for 30 minutes or until the puff pastry is nicely golden. Let rest for 5 minutes before serving.

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