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Mini Stout Pies

Bev Cooks Recipe by

Mini stout pies? Don't mind if I do. Again and again.

(22 comments)
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 9

Mini Stout Pies  

As prepared by Bev Cooks

In the culinary world of culinarying, there is one culinary trick that culls the nary above the rest.


Cooking. With. Booze.

Did your nary just flip its cull?

I cook with wine at least 3 times a day, I MEAN WEEK. But I have to say, it's not that often that I crack open a beer to fulfill the liquid department in my culinary shenanigans. Dees mus chaaaange.

A short while back I spotted super cute mini stout pies over on Adam and Joanne's gorgeous site. And hey guess what! They're brand spankin' new to the Tablespoon family! You should say hi. They are nice and I like them. A lot.

So anyway, once I changed clothes due to drool soakage after staring at these pies for 6 hours, I decided to bring them over here for pie month! It was only fitting for me to give you a savory pie as the thought of making something out of sugar puts me in the fetal position.

I willy nilly'd only a smidge, throwing in some fresh herbs and using a little more beef. But I will say: I had leftover filling. So, if you WANT, go ahead and buy another pie crust to stretch your filling further. Or make stout tacos! OMG, I should have done that.

Let's face it. It all starts with this.

Stout beer

And the rest! Carrots, onions, beef, pie crusts, tomato paste, herbs, blah blah blah!

Ingredients for Mini Stout Pies

You give your veggies a good chop. Ignore the bottom of my boos block. I have... no idea.

Chopped up ingredients

Get your beef all browned.

Browning beef

Add the carrots and onions. Get it all nice and softened. Throw in some salt and pepper.

Add the carrots and onions

Toss in the garlic and thyme!

Toss in the garlic and thyme

And then ze tomato paste. . .

(Add in tomato paste

And flour. Toss to get it all combined.

Add in flour

Add in those peas.

Add in peas

And then the magical magicness. The beer. SMELL THAT.

Add in beer

While we're on the depth train, add a few glugs of Worcestershire sauce. Who else can NOT say that word for the life of them?

Add some Worcestershire sauce

Then throw in some fresh parsley. Mix it all up and you're set for the filling! Oh wait, taste it. More salt? Do it.

Throw in some fresh parsley

Roll out the pie crusts and cut out circles with either a cookie cutter or a martini glass. You can guess which one I used.

Then beat an egg in a small bowl and brush a little wash around the outer edges of each round.

Roll out the pie crusts and cut out circles, brush with wash

Now, spoon in some filling inside each round. Taste it. One more taste. Roll the dough over and then pinch the edges with a fork, getting that cute ridged look. And then cut little slits in the top for ventilation. That sounds serious.

Spoon in some filling inside each round

Lil' more egg wash on top...

More egg wash over the top

All set for OVEN MANIA (not sure what that means).

All set for the oven

And there we have it. Cute little stout pies that you'll wanna stick in your purse.

Finished mini stout pies

But eat like 40 of them first!

Inside of finished Mini Stout Pies

Life is so beautiful.



Bev doesn't actually recommend sticking these pies on your purse. They're super flaky and will make a pretty huge mess. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe

Mini Stout Pies

Ingredients

1
pound lean ground beef
1
small onion, finely diced
2
carrots, finely chopped
3
cloves garlic, minced
2
sprigs fresh thyme, leaves removed
1
Tablespoon Muir Glen tomato paste
1
Tablespoon all-purpose Gold Medal flour
1
cup frozen peas
3/4
cup Guinness beer
1/2
cup freshly chopped parsley
2
pinches coarse salt and freshly ground pepper
2
refrigerated Pillsbury pie crusts
1
egg, lightly beaten

Directions

  • 1 Preheat oven to 375.
  • 2 Heat a medium skillet over medium high. Add the beef and cook until browned, breaking up with a wooden spoon, about 6 minutes.
  • 3 Add the diced onion, carrots and garlic. Saute 4 minutes or until the veggies soften. Toss in a pinch of salt and pepper.
  • 4 Add the fresh thyme, the tomato paste and the flour. Toss to combine.
  • 5 Add the beer and worcestershire sauce. Give another stir to combine. Continue to cook another 2 minutes, until the mixture thickens a little.
  • 6 Toss in the parsley and give it a taste. Season with salt and pepper accordingly.
  • 7 Roll out the pie crusts onto a work surface. Using a cookie cutter or large glass, cut out circles. I was able to get 6 circles at first. I combined the remaining dough for an additional 3 circles. Using your finger or small brush, brush a little of the egg wash around the edges of each round.
  • 8 Spoon the filling in the center of each round. Roll over the dough and pinch to seal. Using a fork, press the edges to give it a ridged look. Using a small paring knife, cut small slits to let steam out.
  • 9 Finally, brush the tops of the pies with the egg wash. Bake about 25 minutes, or until golden brown. Let rest a few minutes and serve!
See Post

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