Beef and Guinness Hand Pies
Servings Prep Time
7mini pies 25minutes
Cook Time
1 hour45 minutes
Servings Prep Time
7mini pies 25minutes
Cook Time
1 hour45 minutes
  • 2tbs olive oil
  • 2lb ground beef
  • 1 large red onion, chopped
  • 3 small carrots, chopped(about 1 cup)
  • kosher salt
  • 4 garlic cloves, minced
  • 2tbs tomato paste
  • 1tbs green peppercorn in brine,drained and roughly chopped
  • 1cup beef broth
  • 1 cup guinness irish stout
  • 1tbs worcestershire sauce
  • a few springs of thyme
  • 1tbs Cornstarch
  • 1tbs water
  • 2packages store-bought pie crust
  • 1 large egg
  • 2tbs water
Pie Filling
  1. Preheat oven to 350 degrees.
  2. In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add in the ground beef and a pinch of salt, and brown for a couple minutes. Transfer to a bowl (don’t worry if some parts are still raw, it’s all going back in shortly).
  3. Add the onion, carrot, and another pinch of salt to the pan and sauté for 5 minutes, until soft. Add in the garlic and cook for another 3 minutes. Add in the tomato paste and peppercorns and cook for 1 minute. Add the beef back in, along with any juices that have accumulated, along with the broth Guinness, Worcestershire sauce, and thyme. Bring to a boil, then cover and put in the oven for 45 minutes. Remove the cover and cook for another 45 minutes.
  4. Remove from the oven. In a small bowl, mix together the cornstarch and water and add to the beef mixture. Stir together. Season, to taste, with salt. Allow to cool before filling pies. (The colder the filling the easier assembling the pies will be. You could even refrigerate the filling overnight.)
Pie Crust
  1. Preheat oven to 375 degrees.
  2. Roll out your pie crust on a lightly-floured surface to about 1/4″-thick. Cut out two different-sized circles using circular cookie cutters (one larger than the base of the muffin tin, and one about the size of the top of each mold). Place the larger circle into the muffin tin and press up the sides. Spoon in the filling, leaving a little room at the top. Place the smaller circle of dough on top, and press to seal (a form will help here). Cut a small “x” in the top of each pie.
  3. Mix the egg and water together in a small bowl, and brush over the tops of each pie.
  4. Bake for 15-20 minutes, until the crust is fully cooked through, golden brown, and flakey.
Recipe Notes

Adapted From: Spache the Spatula