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Mini Stout Pies

Bloggers Adam and Joanne Gallagher from Inspired Taste make mini beef pies flavored with stout beer.

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  • prep time 20 min
  • total time 55 min
  • ingredients 16
  • servings 8
 

Ingredients

1
tablespoon olive oil
6
oz lean (at least 80%) ground beef
1/2
teaspoon salt
1
cup diced onions
1/2
cup diced carrot
1/2
cup Green Giant® frozen sweet peas, thawed
1
teaspoon dried thyme leaves
1
clove garlic, minced
1
tablespoon tomato paste
1
tablespoon all-purpose flour
3/4
cup stout beer
1
teaspoon Worcestershire sauce
1
teaspoon sugar
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
egg
1
tablespoon water

SAVE ON THIS RECIPE!

LOCATION

Steps

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

EXPERT TIPS

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Expert Tips

If you’re not a fan of beer, substitute with Progresso® beef-flavored broth.

To reduce the fat in the pies, replace the beef with ground chicken or turkey.

Nutritional information

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