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Crispy Irish Beef and Guinness Hand Pies

Irish Beef and Guinness Hand Pies - featured image
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These hand pies feature tender beef slow-cooked in Guinness stout, wrapped in a flaky, buttery pastry. Perfect for St. Patrick’s Day or any cozy gathering, they deliver rich Irish flavors in a handheld form.

Ingredients

Scale
  • 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. 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. Transfer browned beef to a plate. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.
  3. Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the flour over the mixture and stir well to coat.
  4. 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. 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. Gradually add ice-cold water, 1 tbsp at a time, mixing gently until the dough just comes together. Avoid overworking.
  7. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  8. 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. 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. 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 for 20-25 minutes or until golden and crispy, rotating the baking sheet halfway through.
  12. Let pies cool for 5 minutes before serving.

Notes

Brown the meat properly for rich flavor. Use cold butter and chill dough for flaky pastry. Avoid overfilling pies to prevent soggy crust. Rotate baking sheet halfway for even browning. If filling is too wet, cook uncovered a few extra minutes to thicken.

Nutrition

Keywords: Irish beef hand pies, Guinness hand pies, St. Patrick's Day recipe, crispy hand pies, beef pastry pockets

Find it online: https://chrisfeasts.com/crispy-irish-beef-and-guinness-hand-pies-easy-homemade-recipe-for-st-patricks-day/