Description
Unleash the ultimate comfort food with our Crispy Irish Beef and Guinness Hand Pies. This step-by-step recipe guarantees easy to bake and best flavor that will transport your taste buds straight to Ireland.
Ingredients
Scale
- 2 tbsp olive oil
- 1.5 lbs stewing beef (chuck roast), cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (14.9 oz) can Guinness Draught Stout
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 sheets (1.1 lb package) frozen puff pastry, thawed
- 1 large egg, whisked with 1 tbsp water (for egg wash)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until a crust forms, then set aside.
- Sauté Vegetables: Add onion, carrots, and celery to the pot; sauté until softened (5-7 mins). Stir in garlic and cook for 1 minute more.
- Simmer Filling: Deglaze with a splash of Guinness. Return beef to pot. Add remaining Guinness, beef broth, Worcestershire, thyme, bay leaf, salt, and pepper. Bring to a simmer, then cover and cook on low for 2-3 hours until very tender. Uncover and reduce sauce if needed. Cool completely.
- Prepare Pastry: On a lightly floured surface, unroll puff pastry. Cut out 16 (4-5 inch) rounds.
- Assemble Pies: Place 8 pastry rounds on a parchment-lined baking sheet. Spoon 2-3 tbsp cooled filling onto each, leaving a 1/2-inch border. Lightly brush edges with water or egg wash. Top with remaining pastry rounds.
- Seal and Vent: Crimp edges with a fork to seal. Cut small vents on top of each pie.
- Egg Wash & Bake: Brush pies with egg wash. Bake at 400°F (200°C) for 20-25 minutes, until golden, puffed, and crisp.
- Cool: Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.
- Prep Time: 30 mins
- Cook Time: 2 hours 30 mins