Beef Stroganoff and Feta Pies

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Filling

• 1 tablespoon olive oil
• 1 pound (450 g) lean ground beef
• 1 small onion, finely diced
• 8 ounces (225 g) mushrooms, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup (120 ml) beef broth
• ½ cup (120 ml) sour cream
• ½ cup (75 g) crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For the Pies

• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds or poppy seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the ground beef until browned, breaking it into crumbles.
3. Add the onion and mushrooms and cook for 5–6 minutes, until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Add the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and beef broth. Simmer for 3–4 minutes, until most of the liquid has evaporated.
6. Remove the skillet from the heat and allow the mixture to cool for 10 minutes. Stir in the sour cream, feta cheese, and parsley.
7. Cut each sheet of puff pastry into 3 equal rectangles to make 6 pies.
8. Spoon the filling onto one half of each pastry rectangle, leaving a border around the edges.
9. Fold the pastry over the filling and seal the edges with a fork.
10. Brush the tops with the beaten egg and sprinkle with sesame or poppy seeds, if desired.
11. Cut a small slit in the top of each pie to allow steam to escape.
12. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
13. Cool for 5 minutes before serving.

Serving Suggestions

• Garden salad
• Roasted vegetables
• French fries or potato wedges
• Coleslaw
• Tomato soup

Tips

• Let the filling cool before adding it to the pastry to keep the crust crisp.
• For extra richness, mix a little grated Parmesan into the filling.
• These pies freeze well before or after baking for up to 2 months.
• Reheat in a 350°F (175°C) oven for 10–15 minutes to restore the pastry’s crispness.