Mini Stout Pies How-To

These three-bite appetizers get a delicious hit of flavor from dark beer.

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Adam’s favorite beer is stout beer. So when I suggested that we make these pies, he was most certainly on board! Here’s what you will need:
Start by browning the beef. This will take 3 to 5 minutes.

Next, throw in the onions and carrots and cook until softened.

Add garlic, dried thyme and peas. Reduce the heat and stir in some tomato paste. Add the flour; cook and stir for about a minute. Now, pour in the beer!

The flour will help the beer thicken. Just cook about a minute and then add Worcestershire sauce and sugar. Season to taste with salt and remove from the heat.

While the filling cools a bit, heat your oven to 375 degrees F. Line a roasting pan with aluminum foil. Unroll Pillsbury® Refrigerated Pie Crusts onto a work surface. Use a 4-inch round cookie cutter to cut out 8 circles.

Brush a small amount of egg wash around the edges of each pastry circle.

Spoon 1 to 2 tablespoons of the beef mixture on one half of each pastry circle.

Fold the other half over filled the half. Press the edges with a fork to seal. Make three small slits on the tops with a knife to allow steam to release while baking.

Finally, place the pies into the foil-lined pan and bake 18 to 24 minutes or until golden brown.

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