French Onion & Steak Puff Pastry Pies

French Onion & Steak Puff Pastry Pies boast a tender filling topped with thick cheese and puff pastry. Flavorful, simple comfort food at its finest.

While I usually love pretty much any food, I would be lying if I said I didn’t have a favorite. French cuisine will forever and for always hold a special place in my heart. Maybe it’s because we went to France on our honeymoon and stayed for three glorious months. Maybe it’s my teenaged obsession with Julia Child still going strong. Or maybe it’s the fact that they just win at carbs and cheese. Probably it’s a combination of all three.

Which means that these French Onion & Steak Puff Pastry Pies are pretty much the stuff of dreams. And they come together fairly quickly too, especially if you use a store-bought puff pastry. I won’t tell. I’m a mom, and all about making life easier! But I also developed a recipe for Easy Puff Pastry that comes together in literally minutes if you want to give it a try yourself. Should you opt for something from the freezer section at the grocery store, just make sure that it’s an all butter pastry. Some brands use filler fats that will make give the pastry a strange flavor.

How to Make French Onion & Steak Puff Pastry Pies

• Preheat the oven to 400F and set out four 8 oz. ramekins. Sprinkle the cubed beef with the salt and pepper.
• In a large pot, heat the olive oil over high until it’s shimmering and hot. Drop the beef in and heat and allow it to brown on each side, turning with a large spoon. You don’t want it to cook completely through. Remove it from the pot with a slotted spoon and set aside.
• Allow the pot to cool a bit, then add the butter and let it melt over medium heat.
• Add the onion and let it cook until caramelized and brown.
• Put the garlic in and allow it to cook for a couple more minutes, or until aromatic, then stir in the flour until it coats the onions.
• Add the beef broth a half cup at a time, stirring/whisking well after each addition to prevent the flour from clumping. Once you have added all of the broth, allow it to continue to cook until the broth has thickened.
• Stir in the beef, then taste and season with more salt and pepper if necessary. Divide the filling into the four ramekins, then top each with a thick slice of Swiss cheese.
• Put a square of the puff pastry over the top, then brush the beaten egg over the top of each one. Score lightly across the top with a sharp knife, then place them on a baking sheet.
• Place them in the oven and bake for 20-25 minutes, or until the tops are golden brown and it has puffed high. Remove from the oven and serve while still warm and the cheese is melted.

Recipe Tips and Notes

• Give the onions plenty of time to caramelize. This step can take 30-45 minutes, but it adds so much flavor! You don’t have to baby site them the whole time, just give them a quick peek and stir every 5 minutes or so while you prep other ingredients. And if they’re too light the filling ends up a rather unappetizing color.
• Make sure your cheese slices are thick. It adds so much flavor, and basically takes these to comfort food level grand master.
• You can make the puff pastry sheets ahead of time and freeze them to make putting these together quick and easy.
• Also! The filling can be made ahead of time and kept in the fridge for a couple of days. The flavor is actually better that way, since they have time to sit together and really meld.
• I used these Le Creuset ramekins for these pies, and I’ve found them for a great price at Homegoods. However, if you want a more economical option online, these Norpro ramekins are also great!

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French Onion & Steak Puff Pastry Pies

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• Author: Rebecca Neidhart
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x

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Description

French Onion & Steak Puff Pastry Pies boast a tender, flavorful filling topped with thick cheese and puff pastry. Flavorful, simple comfort food at its finest.

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Ingredients

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• 1 1/2 pounds beef for stew, cut into 1” cubes
• Salt and pepper to taste
• 2 Tbsp. olive oil
• 4 Tbsp. butter
• 1 large sweet onion, sliced
• 3 cloves garlic, diced
• 3 Tbsp. all-purpose flour
• 2 cups beef broth
• 4 thick slices of Swiss cheese
• Four 4” squares of puff pastry, chilled
• 1 egg, beaten

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Instructions

Preheat the oven to 400F and set out four 8 oz. ramekins. Sprinkle the cubed beef with the salt and pepper.

In a large pot, heat the olive oil over high until it’s shimmering and hot. Drop the beef in and heat and allow it to brown on each side, turning with a large spoon. You don’t want it to cook completely through. Remove it from the pot with a slotted spoon and set aside.

Allow the pot to cool a bit, then add the butter and let it melt over medium heat. Add the onion and let it cook until caramelized and brown. Add the garlic and allow it to cook for a couple more minutes, or until aromatic, then stir in the flour until it coats the onions. Add the beef broth a half cup at a time, stirring/whisking well after each addition to prevent the flour from clumping. Once you have added all of the broth, allow it to continue to cook until the broth has thickened.

Stir in the beef, then taste and season with more salt and pepper if necessary. Divide the filling into the four ramekins, then top each with a thick slice of Swiss cheese.

Put a square of the puff pastry over the top, then brush the beaten egg over the top of each one. Score lightly across the top with a sharp knife, then place them on a baking sheet. Bake for 20-25 minutes, or until the tops are golden brown and it has puffed high. Remove from the oven and serve while still warm and the cheese is melted.

Notes

• Make sure that your onions are nice and brown–this will add flavor and determine the color of your filling. So get them nice and brown without burning.
• You can double up the cheese slices if you only have thin ones. Just make sure you get plenty in there!
• These reheat very well, and actually taste even better a day or two after they were originally made and the flavors in the filling have been sitting together. Simply heat the oven to 350F, then bake until the puff pastry is hot and crispy again, about 10-15 minutes.

• Prep Time: 45-60 minutes
• Cook Time: 25 minutes
• Category: Entrees
• Method: Baking
• Cuisine: French American