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Mini Beef and Guinness Pies

If you are a fan of stout beer, you will love these. We use store-bought pie crust to reduce prep time, but you could always make your own homemade dough. This All-Butter Pie Crust recipe is our favorite.

8 Servings

Prep Time: 20 min Cook Time: 25 min Total Time: 45 min

https://www.inspiredtaste.net/11161/mini-stout-pie-recipe/

Make Filling
In a large skillet, heat the olive oil over medium-high heat. Add the beef and season with ½ teaspoon salt then cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot and cook 3 to 5 minutes or until softened. Stir in thyme and garlic. Cook 1 minute.
Reduce heat to medium-low. Stir in the tomato paste and flour then cook, while stirring, for 1 minute. Add beer and peas and cook while stirring, until the beer thickens, about 1 minute. Stir in Worcestershire sauce and sugar. Season to taste with additional salt. Remove from heat then cool 10 minutes.
To Finish
Meanwhile, heat oven to 375 degrees F. Line a cookie sheet with foil.
Unroll pie dough on work surface. Using a 4-inch round cookie cutter, cut 8 dough rounds.
In a small bowl, beat the egg and water with fork until well blended. Brush a small amount of egg wash around the edge of each dough round.
Spoon 1 to 2 tablespoons cooled beef mixture onto half of each dough round. Fold dough over the beef mixture (pies will be full). Press edges with a fork to seal. Using a knife, cut 3 small slits in tops.
Place mini pies onto the cookie sheet then lightly brush tops with egg wash. Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.

Ingredients

1 tablespoon extra-virgin olive oil

6 ounces lean ground beef

Salt and fresh ground black pepper

1 medium onion, diced (about ¾ cup)

2 medium carrots, diced (about ½ cup)

½ cup frozen peas, thawed

1 teaspoon dried thyme

1 garlic clove, minced

1 tablespoon tomato paste

1 tablespoon all-purpose flour

¾ cup stout beer (we use Guinness)

1 teaspoon Worcestershire sauce

1 teaspoon sugar

2 refrigerated pie crusts, softened as directed on package (we used Pillsbury)

1 large egg

1 tablespoon water

Instructions

Step 1

Make Filling

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the beef and season with ½ teaspoon salt then cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot and cook 3 to 5 minutes or until softened. Stir in thyme and garlic. Cook 1 minute.

Step 3

Reduce heat to medium-low. Stir in the tomato paste and flour then cook, while stirring, for 1 minute. Add beer and peas and cook while stirring, until the beer thickens, about 1 minute. Stir in Worcestershire sauce and sugar. Season to taste with additional salt. Remove from heat then cool 10 minutes.

Step 4

To Finish

Step 5

Meanwhile, heat oven to 375 degrees F. Line a cookie sheet with foil.

Step 6

Unroll pie dough on work surface. Using a 4-inch round cookie cutter, cut 8 dough rounds.

Step 7

In a small bowl, beat the egg and water with fork until well blended. Brush a small amount of egg wash around the edge of each dough round.

Step 8

Spoon 1 to 2 tablespoons cooled beef mixture onto half of each dough round. Fold dough over the beef mixture (pies will be full). Press edges with a fork to seal. Using a knife, cut 3 small slits in tops.

Step 9

Place mini pies onto the cookie sheet then lightly brush tops with egg wash. Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.