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Mini Stout Pies

(15)

13 reviews

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

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

Inspired Taste

February 8, 2012

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 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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 211.9

% Daily Value

Total Fat: 12.6g; 19%
Saturated Fat 4.6g 23%
Cholesterol: 43.3mg; 14%
Sodium: 327.0mg; 14%
Total Carbohydrate: 18.1g; 6%
Dietary Fiber 1.1g 4% Sugars 2.3g
Protein: 5.5g

% Daily Value*:

Vitamin C: 9.60%; 10%
Calcium: 2.10%; 2%
Iron: 5.70%; 6%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

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