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Easy Mini Ale and Meat Pies
Easy Mini Ale and Meat Pies
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Savory mini ale-infused meat pies with peas, corn, potatoes, and flavorful Worcestershire sauce, ketchup, and rosemary.
Ingredients:
  • 1 tablespoon all-purpose flour, or as needed
  • 2 (9 inch) frozen pastry crusts, at room temperature
  • 3 (3x5-inch) loaf pans
  • 2 tablespoons vegetable oil
  • 2 medium potatoes, diced
  • 2 stalks celery, diced
  • 0.5 large white onion, chopped
  • 1 large carrot, diced
  • 1 pound ground beef
  • 0.25 cup frozen peas
  • 0.25 cup frozen corn
  • 1 (12 fluid ounce) can or bottle dark ale
  • 2 tablespoons all-purpose flour
  • 2 cups reduced-sodium beef stock
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon tomato bouillon
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 egg, beaten
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Prepare a floured work surface. Roll out each crust to a 1/8-inch thickness. Cut dough to fit three 3x5-inch loaf pans, pressing it into the tins and up the edges using your fingertips. Roll out the remaining dough for the top crusts and set aside.
  • In a large pot over medium heat, warm oil. Add potatoes, celery, onion, and carrot. Saute until onions are translucent, around 5 minutes. Brown the beef for 5 to 7 minutes. Mix in peas, corn, and ale. Simmer until slightly reduced, stirring occasionally, for approximately 5 minutes.
  • Sprinkle flour into the vegetable-ale mixture and stir vigorously until it thickens, about 1 to 3 minutes. Slowly pour in the stock while stirring continuously. Mix in ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Lower the heat and simmer until the filling thickens to your liking and the potatoes are tender, about 7 to 10 minutes.
  • Once the filling has cooled slightly, fill the crusts. Top with the remaining dough, seal the edges by pinching, and brush the pies with beaten egg wash. Cut 3 slits in the top of each pie to allow air to escape. Finally, place the tins on a baking sheet.
  • Bake until beautifully golden brown, around 30 minutes in the preheated oven.

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