Did you see my recent Steak and Mushroom Stew Pots recipe? If you have leftovers, I have the perfect recipe ! This Steak Stew Pasty is a delicious way to change things up when you serve it as leftovers. Not only does this steak pie come in a different package than the original steak and mushroom stew, it is much richer because the stew has soaked up more of the flavor from sitting overnight and reducing during the second cooking.
Pastys are delicious traditional British dishes that are usually shaped into a circle- but I made mine more of a "loaf" shape with a pleat... I just think it's easier to eat that way. And it makes for a beautiful presentation- dress up those leftovers and make them more gorgeous the second time around!
This is a technique you can take to other non-starch heavy stews- but mushroom and steak is a perfect flavor for this pasty. This tastes just like the most delicious meat pie I ate from a small pie shop in Aviemore Scotland- I could eat it all the time!
You can also add additional fillings, more vegetables, or other meats to fill your pasty if you don't have enough leftovers to completely fill it- but I'd avoid other starches (potatoes, rice, etc) as it can seriously cut down the flavor. Also, be sure to not salt the stew when adding it into the pastry. After reducing it so much, it will start to taste saltier. I try to not salt stew I am making for this- the vegetables, stock and meat have enough salt flavor on their own when cooked down so much that you don't want to be overpowered by it.
The mushrooms really stand out in this stew- stay tuned for a vegetarian version that focuses on them soon on the blog!
- Steak and Mushroom Stew Pots
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
- Preheat oven to 350.
- In a saucepan, reheat stew. When warm, drain off excess liquid.
- Lay out puff pastry and roll as thin as possible in every direction- do not tear.
- Pour stew in middle.
- Fold in top and bottom, and slice sides of puff pastry to make a braid shape.
- When fully wrapped, brush with egg wash.
- Bake at 350 for 20 minutes until puffy golden brown.
- Slice and serve warm!