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.
- 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
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.
- 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- These reheat very well, and actually taste even better a day or two after they were originally made and the flavors in the filling have been sitting together.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.