Mini Stout Pies

mini stout pies Entree
Mini Stout Pies
  • Prep 10 min
  • Total 50 min
  • Servings 9

These Mini Stout Pies are packed with big flavor. MORE+ LESS-

Updated May 12, 2017
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


lb lean ground beef
small onion, finely diced
carrots, finely chopped
cloves garlic, minced
sprigs fresh thyme, leaves removed
tablespoon Muir Glen™ organic tomato paste
tablespoon Gold Medal™ all-purpose flour
cup frozen peas
cup guinness beer
cup freshly chopped parsley
pinches coarse salt and freshly ground pepper
box (14.1 oz) Pillsbury™ Refrigerated Pie Crust
egg, lightly beaten


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  • 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 piesover 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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