Mini Stout Pies

Name: Mini Stout Pies
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 6 oz lean (at least 80%) ground beef; 1/2 teaspoon salt; 1 cup diced onions; 1/2 cup diced carrot; 1/2 cup frozen sweet peas, thawed; 1 teaspoon dried thyme leaves; 1 clove garlic, minced; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 3/4 cup stout beer; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 egg; 1 tablespoon water

Prep time:20 min
Total time:55 min
Ingredients:16
Servings:8

By Inspired TasteUpdated 04/30/2021

Mini Stout Pies

Prep time:20 min
Total time:55 min
Ingredients:16
Servings:8
Calories per serving:

These mini beef pies are a savory and filling dinner that will be an easy add to your weekly dinner rotation.

Mini Stout Pies

Prep time:20 min
Total time:55 min
Ingredients:16
Servings:8

Ingredient

1 tablespoon olive oil
6 oz lean (at least 80%) ground beef
1/2 teaspoon salt
1 cup diced onions
1/2 cup diced carrot
1/2 cup frozen sweet peas, thawed
1 teaspoon dried thyme leaves
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 cup stout beer
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg
1 tablespoon water

Instructions

Step 1
In 10-inch skillet, heat oil over medium-high heat. Add beef; season with 1/2 teaspoon salt. Cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot; cook 3 to 5 minutes or until softened. Stir in peas, thyme and garlic; cook 1 minute.

Step 2
Reduce heat to medium-low. Stir in tomato paste. Add flour; cook and stir 1 minute. Add beer; cook and stir 1 minute or until beer thickens. Stir in Worcestershire sauce and sugar. Season to taste with additional salt. Remove from heat; cool 10 minutes.

Step 3
Meanwhile, heat oven to 375°F. Line cookie sheet with foil.

Step 4
Unroll pie crusts on work surface. Using 4-inch round cookie cutter, cut 8 crust rounds.

Step 5
In small bowl, beat egg and water with fork until well blended. Brush small amount of egg mixture around edge of each crust round.

Step 6
Spoon 1 to 2 tablespoons cooled beef mixture onto half of each crust round. Fold untopped crust over beef mixture (pies will be full). Press edges with fork to seal. With knife, cut 3 small slits in tops. Place on cookie sheet.