Mini Stout Pies

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Mini Stout Pies
  • Prep 10 min
  • Total 50 min
  • Servings 9
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These Mini Stout Pies are packed with big flavor.
by: Bev Cooks
Updated May 3, 2021
Make With
Make With
Pillsbury Pie Crust


  • 1 lb 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™ organic tomato paste
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 cup frozen peas
  • 3/4 cup guinness beer
  • 1/2 cup freshly chopped parsley
  • 2 pinches coarse salt and freshly ground pepper
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 375°F. Heat a medium skillet over medium high. Add the beef and cook until browned, breaking up with a wooden spoon, about 6 minutes.
  • 2
    Add the diced onion, carrots and garlic. Saute 4 minutes or until the veggies soften. Toss in a pinch of salt and pepper.
  • 3
    Add the fresh thyme, the tomato paste and the flour. Toss to combine.
  • 4
    Add the beer and worcestershire sauce. Give another stir to combine. Continue to cook another 2 minutes, until the mixture thickens a little.
  • 5
    Toss in the parsley and give it a taste. Season with salt and pepper accordingly.
  • 6
    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.
  • 7
    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.
  • 8
    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!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. A short while back I spotted super cute mini stout pies over on Adam and Joanne's gorgeous site. 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. Cute little stout pies that you'll wanna stick in your purse. But eat like 40 of them first! Life is so beautiful.
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