Mini Stout Pies
If you want to add more dairy free recipes to your repertoire, Mini Stout Pies might be a recipe you should try. This recipe serves 8 and costs $1.06 per serving. One portion of this dish contains around 9g of protein, 16g of fat, and a total of 316 calories. This recipe is liked by 12 foodies and cooks. It will be a hit at your Father's Day event. A mixture of lean ground beef, water, stout beer, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Betty Crocker. Overall, this recipe earns a rather bad spoonacular score of 34%. Try Stout Caramelized Onion Hand Pies, Triple Chocolate Stout Whoopie Pies, and Pie Pops, Lollipop Pies, Mini Pies on a Stick for similar recipes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/2 cup diced carrot
1 egg
1 tablespoon all-purpose flour
1 clove garlic, minced
6 oz lean (at least 80%) ground beef
1 tablespoon olive oil
1 cup diced onions
1/2 cup Green Giant® frozen sweet peas, thawed
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 teaspoon salt
3/4 cup stout beer
1 teaspoon sugar
1 teaspoon dried thyme leaves
1 tablespoon tomato paste
1 tablespoon water
1 teaspoon Worcestershire sauce
Equipment:
frying pan
baking sheet
aluminum foil
oven
cookie cutter
bowl
knife
Cooking instruction summary:
1 In 10-inch skillet, heat oil over medium-high heat. Add beef; season with 1/2 teaspoon salt. Cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot; cook 3 to 5 minutes or until softened. Stir in peas, thyme and garlic; cook 1 minute. 2 Reduce heat to medium-low. Stir in tomato paste. Add flour; cook and stir 1 minute. Add beer; cook and stir 1 minute or until beer thickens. Stir in Worcestershire sauce and sugar. Season to taste with additional salt. Remove from heat; cool 10 minutes. 3 Meanwhile, heat oven to 375°F. Line cookie sheet with foil. 4 Unroll pie crusts on work surface. Using 4-inch round cookie cutter, cut 8 crust rounds. 5 In small bowl, beat egg and water with fork until well blended. Brush small amount of egg mixture around edge of each crust round. 6 Spoon 1 to 2 tablespoons cooled beef mixture onto half of each crust round. Fold untopped crust over beef mixture (pies will be full). Press edges with fork to seal. With knife, cut 3 small slits in tops. Place on cookie sheet. 7 Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.
Step by step:
1. 1
2. In 10-inch skillet, heat oil over medium-high heat.
3. Add beef; season with 1/2 teaspoon salt. Cook 3 to 5 minutes until browned, stirring frequently to break up beef.
4. Add onions and carrot; cook 3 to 5 minutes or until softened. Stir in peas, thyme and garlic; cook 1 minute.
5. 2
6. Reduce heat to medium-low. Stir in tomato paste.
7. Add flour; cook and stir 1 minute.
8. Add beer; cook and stir 1 minute or until beer thickens. Stir in Worcestershire sauce and sugar. Season to taste with additional salt.
9. Remove from heat; cool 10 minutes.
10. 3
11. Meanwhile, heat oven to 375°F. Line cookie sheet with foil.
12. 4
13. Unroll pie crusts on work surface. Using 4-inch round cookie cutter, cut 8 crust rounds.
14. 5
15. In small bowl, beat egg and water with fork until well blended.
16. Brush small amount of egg mixture around edge of each crust round.
17. 6
18. Spoon 1 to 2 tablespoons cooled beef mixture onto half of each crust round. Fold untopped crust over beef mixture (pies will be full). Press edges with fork to seal. With knife, cut 3 small slits in tops.
19. Place on cookie sheet.
20. 7
21. Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
