Mini Beef and Beer Hand Pies with a Cheddar Cheese Crust

These can be made in regular size muffin tins or mini pie cast iron pan.
Mini Beef and Beer Hand Pies with a Cheddar Cheese Crust
Mini Beef and Beer Hand Pies with a Cheddar Cheese Crust

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cheddar Pie Crust

  • 1 1/4

    CUP FLOUR

  • 1/2

    TEASPOON COARSE SALT

  • 1/2

    TEASPOON FRESHLY GROUND PEPPER

  • 1/2

    CUP (1 STICK) FROZEN BUTTER

  • 1/2

    CUP SHREDDED CHEDDAR

  • 1/4

    CUP ICE WATER

  • .

  • Beef and Beer Pie Filling

  • 1

    TABLESPOON BUTTER

  • 1/4

    ONION, DICED

  • 1

    CLOVE GARLIC, MINCED

  • 1/4

    POUND GROUND BEEF

  • 1

    SMALL CARROT, DICED

  • 1/2

    SMALL POTATO, PEELED AND DICED

  • 2

    TABLESPOONS FROZEN PEAS, THAWED

  • 1 1/2

    TABLESPOONS FLOUR

  • 1/2

    CUP OF YOUR FAVOURITE BEER

  • 2

    TABLESPOONS TOMATO PASTE

  • SALT AND FRESHLY GROUND PEPPER TO TASTE

  • PINCH OF SUGAR

  • 1

    EGG, LIGHTLY BEATEN MIXED WITH A SPLASH OF WATER

Directions

Preheat to 350°F. In a bowl, mix together the flour and salt. Using the coarse side of a box grater, grate the butter into the flour mixture. Stir in the shredded cheddar. Sprinkle with 2 tablespoons of cold water and stir until crumbly but holds together when squeezed. Add additional ice water, 1 tablespoon at a time, as needed. Bring the dough together, shape into a rough rectangle, wrap with plastic wrap and place in the fridge for 1 hour minimum. In a large skillet, heat the butter over medium high heat. Add the onion and cook until translucent and soft, 5-7 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the beef, breaking up and and cooking until brown. Stir in the carrots and potatoes. Sprinkle the flour on the mixture and stir in. Add the beer and tomato paste, stirring often until the mixture thickens up slightly, 5-8 minutes. Stir in the peas, taste and season with salt, pepper, and a tiny bit of sugar. Let the mixture cool completely. While the mix is cooling, roll out the dough to 1/8 inch thickness on a lightly floured surface. Cut out 4 circles that are slightly larger than the tins you are using. Re-roll if needed and cut out 4 more slightly smaller circles. Chill until ready to use. Lightly grease molds and line with the larger circle, pressing down slightly and making sure there is a bit of overhang on the edges. Spoon in a heaping 1/4 cup of the filling and place the smaller circle on top. Crimp the edges. Brush with egg wash and poke or slash a couple of vents to let out steam. Bake until lightly brown and crisp, about 30-40 minutes, rotating halfway through. Let cool slightly and enjoy warm or at room temperature.

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