Mini Stout Pies

These mini beef pies are a savory and filling dinner that will be an easy add to your weekly dinner rotation.

(15)
13 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • 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

toggle

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

toggle