Mini Beef Puff Pastry Pot Pies
April 7, 2026 • 0 comments
These little pot pies are comfort food at its best. Rich, savory beef filling made with our ground brisket (30% fat for extra flavor and juiciness), Malabar flour, beef bone broth, butter, and heavy cream (plus some veggies and herbs)... all wrapped in flaky puff pastry. They're perfect for kids (mini is always more fun) or serve them as an appetizer. Pure, simple comfort in every bite.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1lb) Ground Brisket
- (1 sheet) Puff Pastry - store bought or make your own!
- (2 Tbsp - plus more for brushing) Raw Salted Butter for Cats & Dogs, 12OZ
- (1/2) Small Onion, diced
- (1/2 cup) Carrots, diced
- (1/2 cup) Peas
- (1-2) Cloves of Garlic, minced
- (1-2 tsp) Fresh Thyme
- (to taste) Salt and Pepper
- (3 Tbsp) 2lb - All-Purpose Malabar Flour
- (1 cup) Beef Bone Broth
- (1/4 cup) Raw Double Heavy Cream, 1 Pint in Glass (WV ONLY)
- (1 Tbsp) Fresh Parsley or Cilantro, chopped
Directions
- Preheat the oven to 400°F. Brush a standard muffin tin with butter.
- In a large skillet over medium heat, melt the butter. Add diced onion, carrots, and peas. Cook for 5–7 minutes until softened.
- Stir in garlic and fresh thyme, cooking for about 1 minute until fragrant.
- Add ground beef brisket to the pan. Season with salt and pepper. Cook until browned, breaking it up as it cooks.
- Sprinkle in the flour and stir to coat everything evenly. Cook for 1–2 minutes.
- Slowly pour in the bone broth, stirring continuously until the mixture thickens.
- Stir in the heavy cream and let simmer for 5–10 minutes, until thick and creamy.
- Remove from heat and stir in chopped parsley. Let the filling cool slightly.
- Roll out 1 sheet of puff pastry. Cut 6 circles large enough to line a standard muffin tin, and 6 smaller circles for the tops.(1 sheet makes 6 pot pies. Using both sheets in a package will make 12.)
- Press the larger pastry circles into the muffin tin wells. Fill each with the beef mixture.
- Place the smaller pastry circles on top and gently seal. Brush tops with melted butter and cut small slits or poke holes with a toothpick for ventilation.
- Bake for about 15 minutes, or until puffed and golden.
- Optional -Broil for 3–5 minutes to deepen the golden color and make them extra crispy, watching closely to prevent burning.
- Let cool slightly before removing from the pan. Serve warm.
The ingredients:
Filling the cups:
Ready to bake:
Perfection:
Yum:
