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  • Prep 10 min
  • Total 50 min
  • Servings 9
  • Pinterest
    116
  • Print
    345
  • Save
    304
  • Facebook
    15
  • Email
    40

Mini stout pies? Don't mind if I do. Again and again. MORE + LESS -

Bev Weidner
September 3, 2014

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™ 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
2
Pillsbury™ Refrigerated Pie Crusts
1
egg, lightly beaten

Steps

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  • 1
    Preheat oven to 375°F.
  • 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!
 

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. 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.

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

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

Get your beef all browned.

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

Toss in the garlic and thyme!

And then ze tomato paste. . .

(

And flour. Toss to get it all combined.

Add in those peas.

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

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?

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.

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.

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.

Lil' more egg wash on top...

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

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

But eat like 40 of them first!

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.

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