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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council