Braised Beef and Cheese Puff Pastry

Name: Braised Beef and Cheese Puff Pastry Hand Pies
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chuck steak, cubed; 1/2 yellow onion, diced; 4 oz cremini mushrooms, sliced; salt, to taste; freshly ground black pepper, to taste; 2 cups beef broth; 1/4 cup red wine; 1 tbsp cornstarch; 2 tbsp water; 2 sheets puff pastry, thawed; 8 slices provolone cheese; 1 large egg, beaten

Tender slow-braised beef and cremini mushrooms are combined with melted provolone cheese and enclosed in flaky, golden-brown puff pastry to create a satisfying hand pie with deep savory flavor.

🌍American 🏷️Puff pastry 🏷️Beef turnover 🏷️Hand pie 🏷️Braised beef Provolone cheese

🏷️

🏷️Comfort food

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TikTok

Total

2h 10m

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb chuck steak, cubed
1/2 yellow onion, diced
4 oz cremini mushrooms, sliced
salt, to taste
freshly ground black pepper, to taste
2 cups beef broth
1/4 cup red wine
1 tbsp cornstarch
2 tbsp water
2 sheets puff pastry, thawed
8 slices provolone cheese
1 large egg, beaten

12 Ingredients

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Instructions

1
Cut the steak into 1-inch cubes.
2
In a Dutch oven over medium-high heat, sear the steak cubes until browned on all sides.
3
Add the diced onion and sliced mushrooms to the pot. Season with salt and pepper and cook until softened, about 5 minutes.
4
Pour in the beef broth and red wine. Bring to a simmer, then reduce heat to low, cover, and braise for 1.5 to 2 hours, or until the beef is very tender.
5
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the beef mixture to thicken. Cook for another minute until the sauce has thickened.
6
Lay one sheet of puff pastry on a piece of parchment paper. Spoon the beef filling onto the pastry, leaving a border around the edges.
7
Layer the provolone cheese slices over the beef filling.
8
Brush the edges of the pastry with the beaten egg.
9
Place the second sheet of puff pastry on top. Press the edges to seal, then trim with a pastry wheel.
10
Cut the large pastry in half to create two turnovers. Brush the tops with the remaining egg wash.
11
Score the tops of the pastries with a knife.
12
Bake at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and puffed.
13
Let cool slightly before slicing and serving.

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Tips & Notes

Pro tips

Cut chuck steak into small, evenly sized cubes (¾ to 1 inch) to ensure consistent cooking and tenderness during braising.
Deglaze the pan after searing beef with red wine to capture browned fond; this adds depth to the braising liquid.
Seal puff pastry edges with water or egg wash pressed with a fork to prevent filling from leaking during baking and ensure an airtight seal.
Let braised filling cool completely before assembling with puff pastry to prevent steam from making the dough soggy.