These mini meat pies are flavored with dark ale and filled with peas, corn, potatoes, celery, and onion, plus savory flavors of Worcestershire sauce, ketchup, and rosemary.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
647 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until golden brown, about 30 minutes.
Step 3
Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
Step 4
Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
Step 5
Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
Step 6
Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
Ingredients
1 egg, beaten
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 tablespoons ketchup
1 large carrot, diced
1 pound ground beef
2 stalks celery, diced
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon all-purpose flour, or as needed
2 medium potatoes, diced
2 (9 inch) frozen pastry crusts, at room temperature
