Mini Beef & Caramelized Onion Pastry Cups – Full Recipe

Yield

• 12–15 mini cups

Total Time

• Prep: 30 minutes
• Cook: 35 minutes
• Total: ~1 hour 5 minutes

Ingredients

1. Pastry Cups

• 1 sheet puff pastry (thawed)
• 1 egg (for egg wash)

2. Caramelized Onions

• 2 large onions (thinly sliced)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• Salt & black pepper (to taste)

3. Beef

• 250g (8 oz) beef steak (sirloin or tenderloin)
• Salt & black pepper
• 1 tablespoon olive oil
• 1 teaspoon butter

4. Cream Topping

• 1/2 cup sour cream or crème fraîche
• 1 teaspoon Dijon mustard
• 1 teaspoon horseradish (optional but recommended)
• Pinch of salt

5. Garnish

• Fresh chives (finely chopped)

Instructions

Step 1: Prepare Pastry Cups

• Preheat oven to 200°C / 400°F
• Roll out puff pastry and cut into small squares
• Press into mini muffin tin to form cups
• Prick the base lightly with a fork
• Brush edges with egg wash
• Bake 12–15 minutes until golden and crisp
• Remove and cool slightly

Step 2: Caramelize the Onions

• Heat butter + olive oil in a pan (medium-low heat)
• Add sliced onions + pinch of salt
• Cook slowly for 20–25 minutes, stirring occasionally
• Add sugar → helps caramelization
• Deglaze with balsamic vinegar
• Cook until deep golden, soft, jam-like

→ This is the flavor base, don’t rush

Step 3: Cook the Beef

• Season steak with salt & pepper
• Heat pan until very hot
• Add oil + sear beef 2–3 minutes per side (medium-rare recommended)
• Add butter and baste briefly
• Rest meat for 5 minutes
• Slice thinly against the grain

Step 4: Make Cream Topping

• Mix sour cream + Dijon + horseradish
• Season lightly with salt

→ Texture should be smooth and slightly thick

Step 5: Assemble

• Add 1 spoon caramelized onions into each pastry cup
• Top with a folded slice of beef
• Pipe or spoon a small dollop of cream on top
• Sprinkle chopped chives

Flavor Profile

• Pastry: buttery, flaky
• Onion: sweet, rich, slightly tangy
• Beef: tender, juicy
• Cream: cool, slightly sharp

→ Balanced bite: crispy + creamy + savory

Pro Tips

• Cook onions low & slow → best depth of flavor
• Don’t overcook beef → keeps it tender
• Serve warm (not hot) → flavors are clearer
• Use crème fraîche if available → richer taste

Variations

• Add blue cheese crumble for stronger flavor
• Replace beef with mushrooms for vegetarian version
• Add a drizzle of balsamic glaze for extra depth
• Use phyllo shells instead of puff pastry for lighter texture

Serving Ideas

• Perfect for parties, finger food, or canapé trays
• Pair with red wine or sparkling wine
• Serve on slate board for a high-end look

Common Mistakes

• Overfilling cups → soggy base
• Cooking onions too fast → bitter taste
• Cutting beef too thick → hard to bite
• Too much cream → overpowering