Gluten-Free JOC Appetizer: Mini Beef and Mushroom Pies

Ingredients:

1 pound ground beef (gluten-free)
1 cup gluten-free mushrooms, finely chopped
1/2 cup gluten-free beef broth
1/4 cup gluten-free Worcestershire sauce
Salt and black pepper to taste
1 package gluten-free puff pastry sheets (check labels for gluten-free certification)
1 egg, beaten (for egg wash)
Cooking spray or olive oil for greasing
Fresh thyme leaves for garnish (optional)

Instructions:

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Add the finely chopped gluten-free mushrooms to the skillet with the browned beef. Cook for a few minutes until the mushrooms are tender.

Pour in the gluten-free beef broth and gluten-free Worcestershire sauce. Stir well and simmer until the mixture thickens. Season with salt and black pepper to taste. Remove from heat and let it cool.

Preheat your oven according to the package instructions for the gluten-free puff pastry sheets.

Roll out the gluten-free puff pastry sheets and cut them into small squares or circles.

Grease a mini muffin tin with cooking spray or olive oil.

Line each muffin cup with a piece of the rolled-out gluten-free puff pastry.

Spoon the cooled beef and mushroom mixture into each pastry-lined muffin cup.

Top each mini pie with another piece of puff pastry, sealing the edges with a fork.

Brush the tops of the mini pies with beaten egg for a golden finish.

Bake in the preheated oven for the time specified on the gluten-free puff pastry package or until the pies are puffed and golden brown.

Optionally, garnish with fresh thyme leaves for added aroma and presentation.

Serve the Gluten-Free JOC Appetizer: Mini Beef and Mushroom Pies as a hearty gluten-free appetizer (joc appetizer) at your next gathering. Enjoy!