Crispy Irish Beef and Guinness Hand Pies

why make this recipe

This recipe makes warm, flaky hand pies filled with rich beef and Guinness. They are easy to eat, good for parties, and great for a cozy night. The beef is tender and the crust is crisp.

introduction

These Crispy Irish Beef and Guinness Hand Pies mix beef, onions, and stout in a small pie you can hold. The filling cooks slowly so the meat stays soft and the sauce becomes thick. If you like hearty savory bites, try the ultimate chicken parm sandwich for another rich meal.

how to make Crispy Irish Beef and Guinness Hand Pies

Make the filling first and let it cool. Then make the dough, roll it thin, cut circles, fill, seal, and bake. Work with cold butter and cold water so the crust stays flaky.

Ingredients :

• 1 lb beef chuck, cut into small cubes
• 1 cup Guinness stout
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil or beef drippings
• 1 tbsp all-purpose flour
• 2 cups all-purpose flour
• ½ tsp salt
• ⅔ cup cold unsalted butter, cubed
• 5-6 tbsp ice-cold water
• 1 large egg, beaten

Directions :

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown on all sides for about 6-8 minutes. Brown in batches if needed.
2. Transfer browned beef to a plate.
3. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.
4. Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the flour over the mixture and stir well to coat.
5. Slowly pour in the Guinness, scraping the pan to lift any browned bits. Return the beef to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce thickens. Stir occasionally.
6. While the filling simmers, combine flour and salt in a large bowl. Add cubed cold butter and work the butter into the flour until the mixture resembles coarse crumbs.
7. Gradually add ice-cold water, 1 tbsp at a time, mixing gently until the dough just comes together. Avoid overworking.
8. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
9. Preheat oven to 400°F (200°C). Roll out the dough to about 1/8 inch thickness. Use a round cutter or knife to cut circles about 4-5 inches wide.
10. Spoon about 2 tablespoons of cooled beef filling onto one half of each dough circle. Moisten edges with water, fold over to form a half-moon, and press edges firmly with a fork to seal.
11. Place pies on a parchment-lined baking sheet. Brush tops with beaten egg. Cut a small slit in each for steam to escape.
12. Bake for 20-25 minutes or until golden and crispy, rotating the baking sheet halfway through.
13. Let pies cool for 5 minutes before serving.

how to serve Crispy Irish Beef and Guinness Hand Pies

Serve warm. They go well with a simple green salad or mashed potatoes. Offer mustard or a dollop of sour cream on the side.

how to store Crispy Irish Beef and Guinness Hand Pies

Cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to keep the crust crisp. For longer storage, freeze baked pies in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 20-25 minutes.

tips to make Crispy Irish Beef and Guinness Hand Pies

• Brown the beef well for more flavor.
• Let the filling cool before filling the dough to avoid soggy crust.
• Keep butter and water very cold for a flakier pastry.
• Do not overfill the pies; use about 2 tablespoons each.
• Brush with egg wash for a shiny, golden top.

variation (if any)

• Add diced carrots or mushrooms to the filling for more vegetables.
• Use ale or beef broth instead of Guinness for a milder taste.
• Make smaller or larger pies by changing the cutter size.

FAQs

Q: Can I make the filling ahead?
A: Yes. Make the filling a day ahead and refrigerate. Cool before filling the pies.

Q: Can I use ground beef instead of cubed beef?
A: Yes. Brown the ground beef and reduce the simmer time. The filling will be finer.

Q: Can I use store-bought pie dough?
A: Yes. Store dough works well and saves time. Make sure to keep it cold.

Q: How do I stop the crust from getting soggy?
A: Cool the filling before adding it to the dough and do not overfill. Bake on a hot tray and use egg wash.

Q: Can I freeze before baking?
A: Yes. Freeze raw filled pies on a tray until firm, then store in a bag. Bake from frozen and add a few extra minutes to the bake time.

Crispy Irish Beef and Guinness Hand Pies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: None

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Description

Warm, flaky hand pies filled with tender beef and rich Guinness, perfect for parties or a cozy night in.

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Ingredients

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• 1 lb beef chuck, cut into small cubes
• 1 cup Guinness stout
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil or beef drippings
• 1 tbsp all-purpose flour
• 2 cups all-purpose flour
• ½ tsp salt
• ⅔ cup cold unsalted butter, cubed
• 5–6 tbsp ice-cold water
• 1 large egg, beaten

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Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown on all sides for about 6-8 minutes. Brown in batches if needed.
2. Transfer browned beef to a plate.
3. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.
4. Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the flour over the mixture and stir well to coat.
5. Slowly pour in the Guinness, scraping the pan to lift any browned bits. Return the beef to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce thickens. Stir occasionally.
6. While the filling simmers, combine flour and salt in a large bowl. Add cubed cold butter and work the butter into the flour until the mixture resembles coarse crumbs.
7. Gradually add ice-cold water, 1 tbsp at a time, mixing gently until the dough just comes together. Avoid overworking.
8. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
9. Preheat oven to 400°F (200°C). Roll out the dough to about 1/8 inch thickness. Use a round cutter or knife to cut circles about 4-5 inches wide.
10. Spoon about 2 tablespoons of cooled beef filling onto one half of each dough circle. Moisten edges with water, fold over to form a half-moon, and press edges firmly with a fork to seal.
11. Place pies on a parchment-lined baking sheet. Brush tops with beaten egg. Cut a small slit in each for steam to escape.
12. Bake for 20-25 minutes or until golden and crispy, rotating the baking sheet halfway through.
13. Let pies cool for 5 minutes before serving.

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Notes

Serve warm with a simple green salad or mashed potatoes. Offer mustard or a dollop of sour cream on the side.

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Nutrition

• Serving Size: 1 pie
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 90mg