Name: Crispy Irish Beef and Guinness Hand Pies
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Ingredients: For the Filling:; 2 tbsp olive oil, divided; 1.5 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes; 2 tbsp all-purpose flour (plus more for dusting); 1 tsp salt, plus more to taste; 1/2 tsp black pepper, plus more to taste; 1 large yellow onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 (14.9 oz) can Guinness stout; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 2 sprigs fresh thyme; 1 bay leaf; 2 medium Yukon Gold or Russet potatoes, peeled and diced into 1/4-inch cubes; For the Crust & Egg Wash:; 2 sheets (17.3 oz total) frozen puff pastry, thawed according to package directions; 1 large egg; 1 tbsp water or milk

Description

Savor the best flavor of Ireland with our Crispy Irish Beef and Guinness Hand Pies. This step-by-step recipe makes it easy to bake savory perfection.

Ingredients

For the Filling:
2 tbsp olive oil, divided
1.5 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes
2 tbsp all-purpose flour (plus more for dusting)
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1 large yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 (14.9 oz) can Guinness stout
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 sprigs fresh thyme
1 bay leaf
2 medium Yukon Gold or Russet potatoes, peeled and diced into 1/4-inch cubes
For the Crust & Egg Wash:
2 sheets (17.3 oz total) frozen puff pastry, thawed according to package directions
1 large egg
1 tbsp water or milk

Instructions

1. Prepare the Beef and Vegetable Filling: Pat beef dry. Toss with 2 tbsp flour, 1 tsp salt, and 1/2 tsp pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned; remove and set aside. Add remaining 1 tbsp olive oil, then sauté onion, carrots, and celery for 5-7 minutes. Stir in garlic and tomato paste; cook 1 minute. Deglaze with Guinness, scraping up browned bits. Return beef to pot. Add beef broth, Worcestershire, Dijon, thyme, and bay leaf. Bring to a simmer, then reduce heat, cover, and cook for 1.5-2 hours until beef is tender. Stir in potatoes and simmer, uncovered, for 20-30 minutes until potatoes are tender and sauce thickens. Remove bay leaf and thyme. Cool completely.
2. Assemble the Hand Pies: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, unroll one puff pastry sheet. Cut out 4-5 inch circles or squares. Place 2-3 tbsp of cooled filling onto one half of each pastry. Moisten edges with water or egg wash. Fold pastry over filling to create a half-moon. Press edges firmly to seal, then crimp with a fork. Repeat with remaining pastry and filling. Place on baking sheets.
3. Baking for Golden Crispy Results: Whisk 1 egg with 1 tbsp water/milk for egg wash. Brush tops of hand pies generously with egg wash. Cut 2-3 small slits on top of each pie for steam release. Bake for 20-25 minutes, or until puffed, golden brown, and cooked through. Cool slightly on baking sheets before transferring to a wire rack. Serve warm.

Prep Time: 45 mins
Cook Time: 2 hours 30 mins