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2 hours 20 min serves 8-10

Ghostly Beef Pies

Get spooked with these ghostly beef pies....or not cuz they are so cute!
Ghostly Beef Pies

PREP: 20 min. ACTIVE: 2 hrs. 0 min. DIFFICULTY Hard

2 hours 20 min serves 8-10
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Ingredients:

  • 1 Pre Chuck Roast, cut into 1-2 inch chunks
  • 1 tbsp. flour, plus extra
  • 2 tbsp. coconut oil, or another high-heat oil
  • 1 onion, finely chopped
  • 3 c. butternut squash, medium dice
  • 2 tbsp. sugar
  • 1 tbsp. chili powder
  • 1 c. beef broth
  • 3 tsp. Worcestershire sauce
  • 1/4 c. tomato paste
  • Crust
  • 2 puff pastry sheets
  • 1 egg + 1 tbsp. water, beaten
    1. Toss beef cubes with flour. Set aside.
    2. In a Dutch oven or other oven-safe pot, sauté onions in oil until browned. Remove.
    3. In the same oil, brown the chuck roast on all sides. Remove.
    4. Sauté squash in leftover fat or oil until slightly browned. While sautéing, don't move the squash around very much so it gets some color.
    5. Add in sugar and chili powder.
    6. Deglaze with broth, Worcestershire sauce, and then stir in tomato paste.
    7. Add onions and beef back in the pot. Bring it to a simmer. Turn to low and let it cook off-center on the stovetop for 1 1/2 hours, or until the beef is soft and tender.
    8. While beef and onions are simmering, cut your puff pastry. Flour a surface, roll out the pastry and cut it into 2 different sizes of circles: 12, 4" circles and 12, 5" circles.
    9. Using a paring knife, cut silly faces into the 4" circles OR use a jack-o-lantern cookie cutter.
    10. Put all the circles between parchment or plastic wrap and chill for about 30 minutes before using it.
    11. Assembling Pies
    12. Preheat oven to 375.
    13. Grease and flour a 12 cup muffin tin.
    14. Fill your muffin tins with the 5" circles, making sure to cover the well completely. Pinch some of the dough to the top rim of the well.
    15. Fill your dough well with enough filling to make a dome shape on the top.
    16. Lay your "ghostly faces" on top of the beef. Use a fork to crimp the faces to the dough well on the rim. This is very important or else they will separate during baking.
    17. Bake for 25-30 minutes. Rotating 180 degrees halfway through baking. Look for a crisp and golden crust. Some ovens take longer, so if it hasn't browned yet, leave in the oven longer.
    18. Let cool for 5 minutes and serve.

    Instructions

    show nutrition +

    Amount per 100g

    Recipe developed by   Chef Sarah Russo