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Cozy Irish Beef and Stout Hand Pies

Irish Beef and Stout Hand Pies - featured image
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These hand pies feature a rich, stout-infused beef filling wrapped in a buttery, flaky crust, perfect for cozy nights or casual gatherings. They come together quickly and use simple pantry staples for a comforting, portable meal.

Ingredients

Scale
  • 1 lb beef chuck, cut into small cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Irish stout beer (e.g., Guinness)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp vegetable oil or beef drippings
  • 1 cup frozen peas (optional)
  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ⅓ to ½ cup ice-cold water
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat 2 tablespoons of vegetable oil or beef drippings in a skillet over medium-high heat. Brown the cubed beef on all sides, about 6-8 minutes, in batches if needed.
  2. Remove the beef and set aside. In the same pan, cook the chopped onion until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute.
  3. Return the beef to the pan. Stir in tomato paste, then pour in stout beer. Add Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and cook gently for about 40 minutes until beef is tender and sauce thickens.
  4. If using peas, stir them in during the last 5 minutes of cooking. Remove from heat and let the filling cool completely.
  5. For the crust, whisk together flour and salt in a large bowl. Add cold butter cubes and work into the flour until mixture resembles coarse crumbs with pea-sized bits.
  6. Gradually add ice-cold water, a tablespoon at a time, mixing gently until dough just comes together. Shape dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Roll out one dough disc on a lightly floured surface to about ¼ inch thick. Cut circles about 4 inches in diameter.
  8. Place about 2 tablespoons of cooled filling in the center of each circle. Brush edges with water, fold dough over to form a half-moon, and press edges together. Crimp edges with a fork to seal.
  9. Place pies on a baking sheet lined with parchment paper. Brush tops with beaten egg and cut a small slit on top to let steam escape.
  10. Bake for 20-25 minutes until crust is golden and flaky. Let cool slightly before serving.

Notes

Keep butter and water cold for a flaky crust. Do not overwork dough to avoid toughness. Brown beef in batches to avoid steaming. Cool filling completely before assembling to prevent soggy crust. Brush edges with water to seal pies well. Egg wash gives a golden, shiny finish. For gluten-free, use gluten-free flour blend and check Worcestershire sauce. For dairy-free, substitute butter with coconut oil or plant-based butter.

Nutrition

Keywords: Irish beef hand pies, stout beef pies, flaky crust hand pies, cozy dinner recipe, easy beef pies, portable meal, comfort food

Find it online: https://leilameals.com/cozy-irish-beef-and-stout-hand-pies-recipe-easy-flaky-crust-guide/