Wild Rice Steak & Cheddar Pies

Veronica Callaghan, Glastonbury, CT
2020 wild rice recipe contest finalist

    3-4 sheets puff pastry, thawed
    1 shallot, minced
    ½ cup each, small diced: carrot and celery
    ¼ tsp each: kosher salt and freshly ground black pepper
    1 tbsp canola oil
    8 oz sirloin tip steak, cut into ½" pieces, salt and peppered
    1½ cups beef broth
    1 tbsp tomato paste
    1 tbsp Worcestershire sauce
    1 tbsp cornstarch
    3 cups cooked wild rice
    1 pkg (8 oz) shredded sharp cheddar cheese, divided
    finely chopped fresh flat-leaf parsley, garnish

Preheat oven to 400F. On lightly floured surface, roll out pastry to smooth. Cut 12 circles using 5" round cutter; cut 12 circles using 2" round cutter. Press larger circles into 12-cup muffin pan; place in refrigerator. In large skillet, sauté shallot, carrot, celery, salt, and pepper in oil until tender. Add steak; brown. Stir in broth, tomato paste, Worcestershire sauce, and cornstarch; cook until slightly thickened. Stir in wild rice; cook 2 minutes. Evenly divide rice mixture into muffin cups; top each with cheese. Place 2" pastry on top; bake 20-25 minutes until pastry is golden. Remove from tin; garnish. Serve immediately.

12 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page