How to Make Mini Beef Pies
These mini pies are perfect for lunch, snacks or dinner. The filling is made with ground beef that is browned in a skillet alongside onions and carrots. We add thyme, garlic and tomato paste then stir in a little flour to help thicken the mixture when we add the Guinness. In goes a handful of peas and we are ready to fill our pies. You can use store-bought or homemade pie dough for these. We are in love with this pie crust recipe and highly recommend it. It’s an all-butter crust and bakes up to be extra flaky. After filling, seal the pies and then brush the tops with egg wash. The pies bake for about 20 minutes. You will love them! Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 6 ounces lean ground beef Salt and fresh ground black pepper 1 medium onion, diced (about 3/4 cup) 2 medium carrots, diced (about 1/2 cup) 1/2 cup frozen peas, thawed 1 teaspoon dried thyme 1 garlic clove, minced 1 tablespoon tomato paste 1 tablespoon all-purpose flour 3/4 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 2Reduce 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. 2Unroll pie dough on work surface. Using a 4-inch round cookie cutter, cut 8 dough rounds. 3In 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. 4Spoon 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. 5Place 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.
