Mini Beef And Guinness Pies

1. 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. 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. 3

   Preheat the oven to 425u00b0F. Lightly grease three 12-cup mini muffin pans.

4. 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. 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. 6

   Bake pies about 15 mins or until lightly browned. Cool in pan 5 mins. Remove from pan; place on serving platters.

* Per serving · 4 servings · Values may vary.