Steak & Mushroom “Hot Pockets” are the adult version of the meat filled pastries you find in the frozen section of the grocery store. They have a savory filling and a light and flaky pastry. You will never want the frozen ones again.
Why Steak & Mushroom “Hot Pockets”?
I adapted this recipe from a dish I had when I first went to Savannah, Georgia. We were on our way to Williamsburg, Virginia and Savannah was the halfway point of the trip. It was an overnight stop to break up our driving. We found a hotel right on River Street and I fell in love. There were all these shops, galleries, restaurants and pubs in these buildings that were once cotton warehouses on the Savannah River. Walking down the cobbled streets, you could just feel the history of this once important harbor.
One thing about me, I love history, so just being here brought such excitement to my heart. While we were doing our tour of the harbor, we found an English Pub and decided to have dinner there. Unfortunately, it’s been about 20 years ago and I cannot remember the name of the fine establishment. I do remember the meal I had and it was unforgettable. It was called Steak & Mushroom Pie and I’ve never had one that was so incredible since… until now. I have to admit this is pretty darn close. This is not one of those quick meals I usually do. This does take some time to prepare but it is so worth it.
Steak & Mushroom “Hot Pockets” would be nice to serve as an appetizer (cut in half or thirds) or even for a holiday party. Or have it for lunch during the week.
What Do I Need To Make Steak & Mushroom “Hot Pockets”?
You will need a cutting board, knife, measuring spoons, measuring cup, spatula, large skillet with lid, whisk, slotted spoon, parchment paper, baking sheet and the following ingredients:
Steak & Mushroom “Hot Pockets”
Course: Appetizers, LunchCuisine: AmericanDifficulty: Easy12
servings10
minutes1
hour15
minutesIngredients
¼ tsp. salt
1 ½ lb. steak, fat trimmed, cubed in bite size pieces
2 tbsp. olive oil
1 small onion, diced
3 tbsp. butter
½ lb. button mushrooms, sliced
1 garlic clove, minced
2 tbsp. flour
1 tsp. Worcestershire sauce
2 ¼ c. beef broth
2 tbsp. cornstarch
3 sheets puff pastry, thawed
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and saute for a few minutes.
- Mix the salt with the steak pieces and add to the skillet with the onions and cook until the onions are softened and the steak is rare, about 6 minutes.
- Remove the meat and onions with a slotted spoon and place in a bowl, keep warm. Drain any remaining liquid from the skillet.
- Add the butter to the drained skillet and when melted add the mushrooms. Cook until the mushrooms begin to brown about 8 minutes. Add the minced garlic and cook for about a minute, stirring constantly. Sprinkle in the flour and cook the mushrooms and garlic for about another minute.
- Add the beef broth and Worcestershire sauce to the mushroom mixture and bring to a boil, loosening any browned bits. Add the meat and onions to the skillet and bring back to a boil. Turn down the heat to low and simmer covered for about an hour, or until the meat is tender and the sauce has thickened slightly, stirring occasionally.*
- Preheat the oven to 400 degrees.
- Line a large baking sheet with parchment paper. Take one puff pastry sheet out (keep the rest in the refrigerator until ready to use) and place it on a cutting board or wax paper. Cut the sheet into 4 equal squares. Roll or stretch out to thin the dough out a little.
- Add about ¼ cup of filling to one side of the square and fold over and seal with a fork so that the edges are closed. Repeat with the remaining pastry and filling.
- Bake for 15-20 minutes until the pastry is golden brown. Enjoy!
Notes
- If the sauce needs to be thickened more:
- After the meat has simmered, add the cornstarch with a little bit of the cooking broth and dissolve, making a paste. Add the cornstarch mixture to the meat and let simmer until thickened.
Mama Fawn’s Tips:
- Make sure the steak is trimmed of fat and cut into small bite size pieces.
- You can substitute the button mushrooms for baby bellas if you prefer.
- If using unsalted beef broth, taste the filling before you fill the puff pastry for seasoning.
- You want to cook the flour the full minute to cook out any flour taste.
- When working with the puff pastry, keep whatever you are not using in the refrigerator.
- Make sure you let the “Hot Pocket” cool down a little before consuming because the filling is very hot.
- Seal the puff pastry around the filling very tight and don’t over fill it or your “Hot Pocket” will ooze out. 😣
- Only use the cornstarch if the sauce needs to be thickened a little bit more.
