Hereford Beef Mini Steak Pies

Fancy a pie tonight? Making steak pies couldn’t be easier with this recipe. You’ll be tucking into these winter warmers in no time!

Serves: 6  mini pies

Total time (prep and cooking): 4 hours


  • 400g of Hereford Beef braising steak
  • 1 tablespoon of the cooking oil of your choice
  • 1 large white onion
  • 2 medium sized carrots
  • 1 tablespoon of plain white flour
  • 1 litre of beef stock
  • 320g sheet of ready-rolled puff pastry
  • 1 egg yolk for washing pastry
  • Ground salt and pepper to season


  • Dice your Hereford Beef (we recommend a cut of braising steak) and dust with plain flour.
  • Using a large frying pan, add the cooking oil of your choice and heat on high heat, adding the meat and cooking until golden brown on all sides.
  • Dice onions, carrots and add to beef stock with cracked black pepper and salt to the pan.
  • Simmer for 1.5 hours on low heat, allowing the liquid to reduce to a gravy adding plain flour if necessary to thicken.
  • Preheat your oven to 190C/375F/gas mark 5.
  • Taking a muffin tin, brush each indent with butter before adding your ready roll puff pastry and blind bake for 20 minutes (don’t forget your baking beads).
  • Add the mixture to the cases and a puff pastry lid to each of your pies, making sure you seal the edges with a firm crimp (or a fork if the fancy takes you). Make sure you make a small hole in the top for steam.
  • Pop your pies in the oven and cook for 1-1.5 hours. Serve your Hereford Beef pies hot and enjoy.