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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.

Ingredients

Scale

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

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