Roast Beef & Bacon Puff Pies
Some of the most satisfying meals or snacks are made with the simplest ingredients. Don’t you agree? This comfort food is made with delicious puff pastry and leftover roast beef. I love when I can make multiple meals from one piece of meat! This is such an easy way to create a delicious dish from what you already have on hand. Little puff paste pies always make me think of medieval foods, though those meat pies would have been made with hot water pastry rather than this rich, flaky delicious pastry.
Either way, the inspired feeling is there!
the method:
The puff pastry in these photos is actually my homemade puff pastry recipe from my cookbook, The Prairie Kitchen Cookbook. I taught myself how to make puff pastry during the beginning of the pandemic, and I quickly became addicted to learning how to make all sorts of pastries. The process is lengthy, but it ended up being a lot less scary than I originally thought. Now I make puff pastry quite often though it’s becoming more and more expensive as the price of food continues to hike up. However, it’s more affordable than purchasing frozen puff paste from the store.
If puff paste is too expensive for you right now, this recipe would still taste fantastic with a simple pie crust recipe!
I hope that you enjoy this warm and cozy leftovers idea! It’s a bit of an autumnal dish, I must admit. This upcoming month we will be focusing on Outlander inspired foods. I am so looking forward to it!
Enjoy your little beef pies!
xoxo Kayla
Roast Beef & Bacon Puff Pies
Ingredients
- 2 sheets puff pastry, thawed
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 garlic scapes or 2 cloves garlic, finely diced
- 1 cup leftover beef roast, chopped
- 2 tbsp fresh sage, chopped
- 1 tsp fresh oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large egg + 1 tbsp water, for egg wash
Instructions
- Preheat the oven to 425° F. Line 2 baking sheets with parchment paper and set these aside.
- Cut the puff pastry into 12 equal sized squares, about 5 x 5-inches. Arrange the squares on the baking sheets and place these into the fridge while you cook the filling.
- In a large skillet, cook the bacon until it is nearly crispy, about 7 minutes. Do not strain the fat. Toss in the onion, carrot, and garlic scapes. Cook until the onion is soft and translucent, about 5 to 7 minutes. Season everything with the sage, oregano, salt, and pepper. Then, remove the filling from heat and let it cool slightly, about 10 minutes.
- Divide the filling equally between the squares of pastry. You may choose to fold in the corners to enclose the beef filling, or fold them in half like a triangle. If your filling is enclosed, poke a few holes through the pastry to let air escape.
- Whisk the egg and water together to make an egg wash. Brush this all over the pastry.
- Bake the pies for about 20 to 25 minutes or until the pastry is golden brown and puffed. Serve the pies hot or warm.
