Description
These delightful hand pies feature tender, slow-braised beef and Guinness filling encased in perfectly golden, flaky puff pastry. Ideal for a hearty snack or a comforting meal, they are pure handheld deliciousness.
Ingredients
- 2 tbsp olive oil
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced (optional)
- 2 tbsp all-purpose flour
- 1 (14.9 oz) can Guinness stout
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 sheets (1.1 lbs total) frozen puff pastry, thawed but cold
- 1 large egg, whisked with 1 tbsp water (for egg wash)
Instructions
- Prepare Beef Filling: Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, brown in batches, then remove. Add remaining oil, sauté onion, carrots, and celery until softened (5-7 min). Stir in tomato paste, cook 1 min. Deglaze with Guinness, scraping bottom. Return beef, add broth, Worcestershire, thyme, bay leaf. Bring to simmer, cover, bake at 325°F (160°C) for 2.5-3 hours until tender. Discard bay leaf.
- Cool Filling: Transfer filling to a shallow dish and refrigerate for 2-3 hours, or overnight, until completely cold.
- Prepare Pastry: On a lightly floured surface, unroll cold puff pastry. Cut into 4-5 inch rounds.
- Assemble Pies: Place 1-2 tbsp of cold filling on one half of each pastry round. Moisten edges with water/egg wash. Fold pastry over to form a half-moon, press edges to seal, then crimp with a fork.
- Egg Wash & Vent: Place pies on parchment-lined baking sheet. Brush with egg wash. Cut a small vent slit on top of each pie.
- Bake: Bake at 400°F (200°C) for 20-25 minutes, until golden brown and puffed. Cool slightly before serving.
- Prep Time: 30 mins
- Cook Time: 2 hours 45 mins