Crispy Irish Beef and Guinness Hand Pies Recipe

Introduction

Crispy Irish Beef and Guinness Hand Pies are a comforting and flavorful treat perfect for any occasion. Tender beef simmered in rich Guinness stout is wrapped in a flaky, buttery pastry, creating a delicious handheld meal that’s both satisfying and easy to share.

Ingredients

• 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 ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil or beef drippings
• 1 tbsp all-purpose flour
• 2 cups all-purpose flour
• ½ tsp salt
• ⅔ cup cold unsalted butter, cubed
• 5-6 tbsp ice-cold water
• 1 large egg, beaten

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef cubes, season with salt and pepper, and brown on all sides for about 6-8 minutes. Work in batches if needed to avoid overcrowding.
2. Step 2: Transfer the browned beef to a plate. In the same skillet, add the chopped onions and minced garlic. Cook until softened and fragrant, about 4-5 minutes.
3. Step 3: Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the tablespoon of flour over the mixture and stir well to coat all ingredients evenly.
4. Step 4: Slowly pour in the Guinness stout, 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 beef is tender and the sauce thickens. Stir occasionally.
5. Step 5: While the filling simmers, prepare the pastry. Combine 2 cups flour and ½ teaspoon salt in a large bowl. Add the cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
6. Step 6: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking the dough to keep it tender.
7. Step 7: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
8. Step 8: Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Use a round cutter or knife to cut circles approximately 4-5 inches wide.
9. Step 9: Spoon about 2 tablespoons of the cooled beef filling onto one half of each dough circle. Moisten the edges with water, fold the dough over to form a half-moon, and press the edges firmly with a fork to seal.
10. Step 10: Place the hand pies on a parchment-lined baking sheet. Brush the tops with the beaten egg and cut a small slit in each to allow steam to escape while baking.
11. Step 11: Bake for 20-25 minutes, or until the pies are golden and crispy. Rotate the baking sheet halfway through baking for even cooking.
12. Step 12: Remove the pies from the oven and let them cool for 5 minutes before serving. Enjoy warm.

Tips & Variations

• Use beef drippings instead of vegetable oil for a richer flavor when browning the beef.
• For a vegetarian version, substitute beef with mushrooms and use vegetable broth instead of Guinness.
• Chill the dough thoroughly to ensure flaky pastry and prevent shrinking during baking.
• Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle spicy twist.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. For longer storage, freeze unbaked pies on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of beer instead of Guinness?

Yes, you can substitute Guinness with another stout or dark beer for a similar rich flavor. Avoid lighter beers as they may alter the taste and color significantly.

Is it necessary to brown the beef before simmering?

Browning the beef adds depth of flavor and helps develop a rich color in the sauce, but if you’re short on time, you can skip this step, keeping in mind the flavor may be milder.

Crispy Irish Beef and Guinness Hand Pies Recipe

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★★★★★

4.9 from 143 reviews

Enjoy these Crispy Irish Beef and Guinness Hand Pies, a comforting savory pastry filled with tender beef cubes simmered in rich Guinness stout and aromatic herbs. Perfectly flaky on the outside with a hearty, flavorful filling, these hand pies make a great snack or meal, celebrating classic Irish flavors with a crispy golden finish from the oven.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6–8 hand pies 1x
• Category: Snack, Main Dish
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

For the 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 ½ tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil or beef drippings
• 1 tbsp all-purpose flour

For the Pie Dough

• 2 cups all-purpose flour
• ½ tsp salt
• ⅔ cup cold unsalted butter, cubed
• 5–6 tbsp ice-cold water
• 1 large egg, beaten (for egg wash)

Instructions

1. Brown the Beef: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add beef cubes seasoned with salt and pepper and brown on all sides for 6-8 minutes, working in batches if needed to avoid overcrowding. Transfer browned beef to a plate.
2. Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant, about 4-5 minutes.
3. Add Tomato Paste and Thyme: Stir in tomato paste and thyme leaves, cooking for another minute to enhance flavor. Sprinkle 1 tbsp flour over mixture and stir to coat.
4. Simmer with Guinness Stout: Slowly pour in the Guinness stout, scraping the pan’s browned bits for extra flavor. Return beef to skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until beef is tender and sauce has thickened, stirring occasionally.
5. Prepare Pie Dough: While filling simmers, combine 2 cups flour and ½ tsp salt in a large bowl. Add cold cubed butter and work it into flour using fingers or pastry cutter until mixture resembles coarse crumbs.
6. Add Cold Water: Gradually add ice-cold water 1 tbsp at a time, mixing gently until dough just comes together. Avoid overworking dough to keep it flaky.
7. Chill Dough: Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
8. Preheat Oven and Roll Dough: Preheat oven to 400°F (200°C). Roll dough out on a floured surface to about 1/8 inch thickness. Use a round cutter or knife to cut 4-5 inch circles.
9. Fill and Seal Pies: Spoon approximately 2 tablespoons of cooled beef filling onto one half of each dough circle. Moisten edges with water, fold dough over to form a half-moon shape, and press edges firmly with a fork to seal completely.
10. Prepare for Baking: Place hand pies on a parchment-lined baking sheet. Brush tops with beaten egg for a glossy finish. Cut a small slit in the top of each pie to allow steam to escape while baking.
11. Bake the Pies: Bake pies in the preheated oven for 20-25 minutes until golden brown and crispy, rotating the baking sheet halfway through for even cooking.
12. Cool and Serve: Remove pies from oven and let them cool for 5 minutes before serving. Enjoy warm for best flavor and texture.

Notes

• Make sure the beef is cut into small, even cubes for uniform cooking.
• If Guinness stout is unavailable, use a robust dark beer or beef broth as a substitute.
• Chilling the dough helps maintain flakiness and makes it easier to roll out.
• Ensure the edges are well sealed to prevent filling leakage during baking.
• The pies can be made ahead and frozen before baking; bake straight from frozen adding a few extra minutes to the cooking time.
• For a richer flavor, use beef drippings instead of vegetable oil when browning the beef.

Keywords: Irish beef hand pies, Guinness beef pies, savory hand pies, beef and stout pastries, Irish comfort food