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Crispy Irish Beef and Guinness Hand Pies Recipe

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3.8 from 27 reviews

These Crispy Irish Beef and Guinness Hand Pies are flaky, savory pastries filled with tender slow-simmered beef cooked in Guinness stout, perfect for a comforting meal or snack.

Ingredients

Units Scale

Beef Filling

  • 1 lb beef chuck, cut into small cubes
  • 1 cup Guinness stout
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 tbsp vegetable oil or beef drippings
  • 1 tbsp all-purpose flour

Dough

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup cold unsalted butter, cubed
  • 5–6 tbsp ice-cold water
  • 1 large egg, beaten

Instructions

  1. Brown the beef: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown on all sides for about 6-8 minutes. Brown in batches if needed.
  2. Cook onions and garlic: Transfer browned beef to a plate. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.
  3. Add tomato paste and thyme: Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the flour over the mixture and stir well to coat.
  4. Simmer beef in Guinness: Slowly pour in the Guinness, scraping the pan to lift any browned bits. Return the beef to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce thickens. Stir occasionally.
  5. Make the dough base: While the filling simmers, combine flour and salt in a large bowl. Add cubed cold butter and work the butter into the flour until the mixture resembles coarse crumbs.
  6. Add water to dough: Gradually add ice-cold water, 1 tbsp at a time, mixing gently until the dough just comes together. Avoid overworking.
  7. Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  8. Preheat and roll out dough: Preheat oven to 400°F (200°C). Roll out the dough to about 1/8 inch thickness. Use a round cutter or knife to cut circles about 4-5 inches wide.
  9. Assemble pies: Spoon about 2 tablespoons of cooled beef filling onto one half of each dough circle. Moisten edges with water, fold over to form a half-moon, and press edges firmly with a fork to seal.
  10. Prepare for baking: Place pies on a parchment-lined baking sheet. Brush tops with beaten egg. Cut a small slit in each for steam to escape.
  11. Bake the pies: Bake for 20-25 minutes or until golden and crispy, rotating the baking sheet halfway through.
  12. Cool before serving: Let pies cool for 5 minutes before serving.

Notes

  • Be sure to brown the beef in batches to avoid overcrowding the pan.
  • Chill the dough to ensure a flaky texture.
  • Cut a small slit on top of the pies before baking to allow steam to escape and prevent sogginess.

Find it online: https://yumfoodusa.com/crispy-irish-beef-and-guinness-hand-pies-recipe/