Mini Stout Pies

By cwyorkiex3

If you are a fan of stout beer, you will love these. We use store-bought pie crust to reduce prep time, but you could always make your own savory pie dough.
If you are not a fan of beer, replace the stout beer with a high quality beef stock.

Ingredients

• ◦1 tablespoon olive oil
• ◦6 oz lean ground beef
• ◦1/2 teaspoon salt
• ◦1 cup diced onions
• ◦1/2 cup diced carrot
• ◦1/2 cup frozen peas, thawed
• ◦1 teaspoon dried thyme leaves
• ◦1 garlic clove, minced
• ◦1 tablespoon tomato paste
• ◦1 tablespoon all-purpose flour
• ◦3/4 cup stout beer (we used Guinness)
• ◦1 teaspoon Worcestershire sauce
• ◦1 teaspoon sugar
• ◦2 refrigerated pie crusts, softened as directed on package (we used Pillsbury)
• ◦1 egg
• ◦1 tablespoon water

Details

Adapted from inspiredtaste.net

Preparation

Step 1

1.In a large frying pan or skillet, heat olive oil over medium-high heat. Add beef; season with 1/2 teaspoon salt then cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot and cook 3 to 5 minutes or until softened. Stir in thyme and garlic; cook 1 minute.

2.Reduce heat to medium-low. Stir in tomato paste. Add flour then cook and stir 1 minute. Add beer and peas; 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 dough on work surface. Using 4-inch round cookie cutter, cut 8 dough rounds.

5.In small bowl, beat egg and water with fork until well blended. Brush small amount of egg mixture around edge of each dough round.Spoon 1 to 2 tablespoons cooled beef mixture onto half of each dough round. Fold untopped dough 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 then lightly brush tops with egg mixture. Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.