Mini Beef And Guinness Pies – a delicious recipe with vegetable oil, beef skirt steak, onion, flour, stout, beef stock. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oil in large saucepan on high heat. Cook beef, stirring, until browned. Add onion; cook, stirring, until softened. Add flour; cook, stirring, until mixture bubbles and is well browned.
2
Gradually add stout and stock, stirring until gravy boils and thickens. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour. Uncover; simmer, stirring occasionally, 30 mins. Cool filling 10 mins then refrigerate until cold.
3
Preheat the oven to 425u00b0F. Lightly grease three 12-cup mini muffin pans.
4
Lightly roll out pie crusts on floured surface. Using 2 1/3-inch pastry cutter, cut 36 rounds from pie crusts. Pace 1 round in each of the muffin cup. Using 2-inch pastry cutter, cut 36 rounds from remaining pie crusts.
5
Spoon 1 heaping tsp of the cold filling into each crust. Brush around edges with beaten egg. Top each pie with smaller pastry round. Press gently around edge to seal; brush with remaining egg. Using sharp knife, make two small slits in top of each pie.
6
Bake pies about 15 mins or until lightly browned. Cool in pan 5 mins. Remove from pan; place on serving platters.
415
kcal
Calories
27
g
Fat
8
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 lb beef skirt steak, finely chopped, 1 medium onion, finely chopped, 2 tbsp flour, and more.
Yes, Mini Beef And Guinness Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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