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Mini Stout Pies

Mini Stout Pies

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These Mini Stout Pies are packed with big flavor. MORE+LESS-

Make with

Pillsbury Pie Crust


small onion, finely diced


carrots, finely chopped


sprigs fresh thyme, leaves removed


tablespoon Muir Glen™ organic tomato paste


tablespoon Gold Medal™ all-purpose flour


cup freshly chopped parsley


pinches coarse salt and freshly ground pepper


box (14.1 oz) Pillsbury™ Refrigerated Pie Crust

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  • 1

    Preheat oven to 375°F. Heat a medium skillet over medium high. Add the beef and cook until browned, breaking up with a wooden spoon, about 6 minutes.

  • 2

    Add the diced onion, carrots and garlic. Saute 4 minutes or until the veggies soften. Toss in a pinch of salt and pepper.

  • 3

    Add the fresh thyme, the tomato paste and the flour. Toss to combine.

  • 4

    Add the beer and worcestershire sauce. Give another stir to combine. Continue to cook another 2 minutes, until the mixture thickens a little.

  • 5

    Toss in the parsley and give it a taste. Season with salt and pepper accordingly.

  • 6

    Roll out the pie crusts onto a work surface. Using a cookie cutter or large glass, cut out circles. I was able to get 6 circles at first. I combined the remaining dough for an additional 3 circles. Using your finger or small brush, brush a little of the egg wash around the edges of each round.

  • 7

    Spoon the filling in the center of each round. Roll over the dough and pinch to seal. Using a fork, press the edges to give it a ridged look. Using a small paring knife, cut small slits to let steam out.

  • 8

    Finally, brush the tops of the pies with the egg wash. Bake about 25 minutes, or until golden brown. Let rest a few minutes and serve!

No nutrition information available for this recipe

More About This Recipe

  • In the culinary world of culinarying, there is one culinary trick that culls the nary above the rest.Cooking. With. Booze.Did your nary just flip its cull?I cook with wine at least 3 times a day, I MEAN WEEK. But I have to say, it's not that often that I crack open a beer to fulfill the liquid department in my culinary shenanigans.A short while back I spotted super cute mini stout piesover on Adam and Joanne's gorgeous site. Once I changed clothes due to drool soakage after staring at these pies for 6 hours, I decided to bring them over here for pie month! It was only fitting for me to give you a savory pie as the thought of making something out of sugar puts me in the fetal position.I willy nilly'd only a smidge, throwing in some fresh herbs and using a little more beef. But I will say: I had leftover filling. So, if you WANT, go ahead and buy another pie crust to stretch your filling further. Or make stout tacos! OMG, I should have done that.Cute little stout pies that you'll wanna stick in your purse. But eat like 40 of them first! Life is so beautiful.

Recipe Summary

  • 4 pounds boneless short ribs, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons safflower oil
  • 1 medium yellow onion, halved and thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
  • 2 rosemary sprigs
  • 1 pound cipollini onions, peeled
  • 6 medium russet potatoes (3 1/2 pounds)
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper

Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.

Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

25 Quick and Easy Mini Pie Recipes

Pies are a classic holiday dessert in many homes, but they can be difficult to serve and require another set of plates and forks. Why not eliminate the mess and added silverware by serving a variety of different mini pies? Here are 25 of our favorite single-serve pie recipes, from key lime pie right down to classic apple.

1. Mini Key Lime Pies

These mini key lime pies look incredibly mouth-watering, and they’re easy to make too. There are only five ingredients for the filling and three for the crust. Make your way over to Liv For Cake to find out how to make your own mini key lime pies, and to see tips for a successful crust.

2. Blueberry Meyer Lemon Mini Pies

These blueberry and Meyer lemon mini pies have crust on the top, allowing you to get creative with the design. Try the diamond shapes that they’ve done here, or perhaps a more traditional lattice pattern. Head over to The Creative Bite to check out the full recipe.

3. Miniature Pumpkin Pies

These adorable little pies have a delicious classic pumpkin pie filling, with beautiful leaf and pumpkin shapes decorating the tops. These are made in muffin tins for the perfect single serving size. Head over to Home Is Where The Boat Is to find out how to make these.

4. Mini Cherry Pies

This gooey, delicious-looking mini cherry pie has a wonderfully sweet flavor with that hint of tartness characteristic of classic cherry desserts. The woven top gives it some serious decorative flair, too. Make your way over to OMG Chocolate Desserts to check out the recipe.

5. Mini Pecan Pies

Pecan pie is a classic holiday dessert in many homes, so these mini versions are a great way to serve a classic without the extra plates and mess of regular-sized pies. And they’re pretty easy to make, too! Head on over to House of Yumm to find out how to make them.

6. Salted Caramel Apple Hand Pies

These little hand pies are filled with an amazing salted caramel apple filling, and they’re just the right size and texture to pick up and eat with your hands (hence the name!). Make your way over to Just A Taste to check out the recipe and to learn some helpful tips.

7. Chocolate Cream Mini Pies

For those of you chocolate lovers out there, these decadent-looking chocolate cream mini pies might be the perfect choice for you. They are filled with chocolate pudding and topped with sweet whipped cream. Head over to Flour Arrangements to see the recipe.

8. Two-Bite Lemon Meringue Pies

These tiny lemon meringue pies are filled with a tart lemon filling, and topped with a lightly browned dollop of meringue… they’re so good, you might just have to eat two. Or five! Head on over to Port and Fin to see the recipe and check out some helpful notes.

9. Mini Heart Shaped Pies

Your guests are sure to love (no pun intended) these adorable little heart-shaped pies. All you’ll need to make them are some jam, store-bought dough, sugar and milk. Try a couple of different jam flavors for variety. Check out the super simple recipe over at 24/7 Moms.

10. Pineapple Upside Down Mini Cakes

If you’re a fan of the tried-and-true pineapple upside down cake, then you’ll adore this miniature version. Simply recreate the classic recipe using muffin tins instead of a sheet pan, and voila – perfect single-serve portions. Check out the recipe right here.

11. Blueberry Hand Pies

These mouth-watering hand pies are filled with a rich blueberry mixture and are in the form of semi-circles so that guests can easily pick them up with their hands, eliminating the need for plates and forks. Head over to Dish By Dish to check out the recipe and more photos.

12. Apple Apricot Mini Tarts

Add some apricot into a traditional apple tart, and you have this fun variation on the classic. Simply make a small buttery pie crust and then fill it with this delicious fruity combination. Make your way over to Bunny’s Warm Oven to check out the full recipe.

13. Individual Frozen Creamy Chocolate Mini Pies

Here’s another one for the chocolate lovers in the group – a yummy frozen treat made with chocolate-y mascarpone cheese and topped with whipped cream and dark chocolate shavings. Head on over to An Italian In My Kitchen to find out all the delicious details.

14. World’s Cutest Mini Pumpkin Pies

These adorable single-serving pumpkin pies were deemed the world’s cutest (by their author), but they are pretty darn cute. These are made with a unique crust – wonton wrappers! Make your way over to the Hungry Girl blog to find out how to make these yourself.

15. Vanilla-Cardamom Pear Hand Pies

Here’s a different type of hand pie – this time with a pear filling that has a hint of vanilla and cardamom. Again, they are simple to eat so they won’t create a terrible mess in the kitchen after a long evening of dish-washing. Head over to An Edible Mosaic to see the recipe.

16. Nutella and Chocolate Mini Pie Recipe

If you love the unique flavor of Nutella, then you’re sure to enjoy this decadent Nutella and chocolate mini pie recipe. The filling has a mix of cream cheese, vanilla and Nutella, with a topping of pure chocolate. Head over to The Gunny Sack to read the recipe.

17. Mini Banana Cream Pies

There’s something that’s just so darn cute about these tiny banana cream pies! The bottom mixture hides a slice of banana inside, so when you bite into it you get that delicious cooked banana flavor. And they’re topped with a banana slice too! Check out the full recipe here.

18. Raspberry Dark Chocolate Hand Pies

These little hand pies pack a big punch, filled with antioxidants from both red raspberries and dark chocolate… so you don’t have to feel guilty about eating one (or two or three!). Make your way over to Annie’s Eats to find out how to make these delectable treats yourself.

19. Peach Hand Pies

Unlike many other hand pies, these peach ones have a sugary glaze on the outside, giving them sweetness throughout. And they’re super simple to make, thanks to their easy-to-find ingredients. Head on over to Shugary Sweets to check out the full recipe.

20. Mini Boston Cream Pies

Usually Boston Cream Pies are large and harder to make… but these miniature versions have been simplified and they are the perfect size to pop into your mouth after a big meal. Head on over to the Winco Foods blog to check out the easy instructions.

21. Mini Coconut Cream Pies

These beautiful little pies are filled with a coconut mixture and topped with a rum-flavored whipped cream. And the crusts are actually made out of delicate layers of phyllo dough. Make your way over to Country Cleaver to check out the full recipe and more photos.

22. No Bake Lemon Cream Cheese Pies

These little pies are wonderful because you don’t have to bake them… simply grab some pre-made mini graham cracker pie crusts and fill them with a delicious lemon curd and cream cheese concoction. Head on over to Barbara Bakes to read all the details.

23. Mini Turtle Pumpkin Cheesecakes

Indulge your love of caramel and chocolate with these yummy turtle cheesecakes. (I know they’re not technically pies, but they look so good that I had to include them!). A bit of pumpkin flavor is added for a fall twist. Get the recipe over at Crazy For Crust.

24. Mini Sweet Potato Meringue Pies

Sweet potatoes make great pies, too! This relatively healthy dessert is filled with a mixture of sweet potatoes, bananas and spices to create a delicious little treat that won’t blow your diet. Check out the recipe along with some tips and tricks over at Skinny Taste.

25. Mini Cranberry Pies With Spiced Meringue

This last mini pie recipe is a great one… a delicious cranberry pie with a unique spiced meringue made using Chinese 5 Spice. And the crusts are made from scratch using a very simple mix of ingredients. Head over to In The Know Mom to check out this fabulous recipe.


1: Place chopped dark chocolate, butter and vanilla extract in a large mixing bowl. Set aside.

2: Whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Whisk in 1/4 cup heavy cream until mixture is smooth. Repeat with another 1/4 cup cream, then whisk in egg yolk. Transfer saucepan to stove and cook over medium heat.

3: Gradually whisk in remaining 1/2 cup cream, stout, Baileys and milk. Bring to a boil, whisking continuously as mixture thickens. Let boil for one minute.

4: Remove saucepan from heat and pour mixture over chocolate, butter and sugar previously set aside. Whisk until chocolate and butter are melted and filling is smooth. Wrap bowl in plastic wrap and chill thoroughly.

5: Preheat oven to 350 degrees F. On a lightly floured surface, unwrap and gently roll out the pie crust. Cut out rounds of the dough using a 3 1/2 biscuit cutter, and gently push into greased cupcake pan. Prick the bottoms of each pie crust a couple times with a fork. Bake for 20-25 minutes or until light brown around the edges. Let cool.

6: Spoon or use a pastry bag to fill pies with cooled chocolate cream. Top with whip cream.

Recipe Summary

  • 1 tablespoon vegetable oil
  • 1/4 head green cabbage, shredded
  • 1/2 pound red potatoes, scrubbed and diced
  • 1 pound ground beef sirloin
  • 3 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • Coarse salt and ground pepper
  • All-purpose flour, for rolling
  • 2 piecrusts (9 inches each), homemade or store-bought

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.

On a lightly floured work surface, roll each crust into a 14-inch square cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.

Transfer pies to 2 foil-lined rimmed baking sheets bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.

To Bake from Frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

What Ingredients are Needed for the Savory Stout Hand Pies?

  • For the Pastry Dough
    • Flour
    • Salt
    • Cold Water
    • Garlic
    • Guinness
    • Salt & Pepper
    • Onion
    • Celery
    • Thyme
    • Ground Hamburger
    • Carrot
    • Worcestershire

    Here are some cooking utensils you may need tor this recipe: skillet, spatula, pastry cutter, mixing bowl, pastry brush, parchment paper, cookie sheet. Happy Baking!

    If You Want More Carrot Recipes, Try These!

    Like this recipe? Try these below, too!

    Other Boozy Hand Pies

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    Also, don&rsquot forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!

    You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!

    Mini Taco Hand Pies

    These Mini Taco Hand Pies are a cinch to make using refrigerated pie dough instead of crunchy taco shells, seasoned ground beef using my Taco Seasoning, red onion, refried beans and cheese.

    Now some of you out there might be thinking, “aren’t these empanadas?” and I’d have to say yes and NO. To me, an empanada really needs to have homemade dough, otherwise it’s cheating, and I’m not about to get into a “authentic” story here either, so save the comments.

    If you’re looking to find “authentic” empanadas, try my Empanadas Mendocinas, or these Shredded Beef Verde Empanadas. Since I used frozen pie dough here, and since this was a taco filling, hence the name.

    These Mini Taco Hand Pies were the result of leftover taco filling from the previous night. Think of a burrito or taco filling wrapped up in a flakey pastry dough baked until all golden and delicious. That’s what you get with these easy to make Mini Taco Hand Pies.

    I didn’t want the same meal and with pre made pie dough in the freezer they came together in no time. I had pepper jack and cheddar cheese, but needed something to hold it all together and hit up a local Mexican restaurant for a pint of refried beans. That worked perfect!

    I used the lid of the refried beans container, it was 4 inches, to cut out the dough circles. Scoop about two tablespoons of the meat filling and fold. Press those edges to seal and a egg wash on top.

    I made them and before baking them decided to pop them in the freezer for safe keeping. They ended up being perfect for lunch over the weekend!

    Flakey, golden brown pastry dough surrounds a flavorful taco-styled beef mixture.

    I sauté the red onion with the ground beef and add My Homemade Taco Seasoning Spice Blend, a perfect blend of cumin, chili powder and the warm spices.

    With some refried beans to hold it all together and lots of pepper jack and cheddar cheese this filling is perfect.

    On the go snacking made easy, these Mini Taco Hand Pies are great for lunches, dinner with a salad and they freeze well for later.

    For other Tex Mex ideas, try my Easy Chicken Tamale Pie, Tex Mex Stuffed Peppers, or these Rhubarb Baked Empanadas. Enjoy!

    Mini Beef and Vegetable Mince Pies

    My Miss 12 recently wanted some mini beef mince pies for her school lunch box so she whipped up these little beauties! I packed them cold into the lunch boxes, you could heat them in the morning and put them in a thermos so they are still warm at lunch time, however it’s so warm here on the Gold Coast at the moment the kids were happy to eat them cold.

    This recipe is very versatile, add whatever vegetables you desire, carrot, celery, zucchini, capsicum, whatever you have on hand in the fridge that needs using up.

    Mini Beef and Vegetable Mince Pies

    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 2 cloves of garlic, crushed
    • 500g beef mince
    • 1 zucchini, grated
    • 1 carrot, grated
    • 1/4 cup gravox (beef gravy)
    • 1 cup boiling water
    • 5 sheets puff pastry, just thawed
    • 1 egg, lightly whisked
    • salt and pepper, to taste
    1. Heat oil in a medium frying pan over medium heat.
    2. Add onion and garlic, cook for 3-4 minutes or until onion is translucent.
    3. Stir through the mince, cooking for 5 minutes or until browned.
    4. Add carrot and zucchini and mix through mince mixture.
    5. Place boiling water into a jug and add gravox, whisk with a fork until gravox has dissolved.
    6. Pour gravy over mince mixture and cook for 3-5 minutes or until sauce has thickened slightly.
    7. Season mince mixture with salt and pepper.
    8. Remove from heat and cool for 30 minutes.
    9. Meanwhile preheat oven to 180C.
    10. Grease a 12 hole muffin tin.
    11. Cut 12 large circles from pastry sheets using a 98mm round cutter, place one into each muffin hole.
    12. Spoon mince mixture evenly among pastry cases.
    13. Cut another 12 circles from pastry sheets using a 78mm round cutter, place on top of each base.
    14. Squeeze pastry base and top together gently with finger tips.
    15. Brush pasty tops with egg.
    16. Bake in oven for 20 minutes or until golden brown.
    17. Allow to cool in pans slightly before removing onto cooling rack.

    By Kat – The Organised Housewife

    If you have any mince mixture left over you could make more pies, or save to have as a little snack on toast!

    Blackberry Stout Mini Pies with Beer Whipped Cream

    You fall in love with beer the way you fall in love with music. Good music, the kind that gets into your bones and moves your soul, the kind you can’t explain to someone who frowns when they hear the same opening chord that makes you giddy.

    You can dissect music, break down the lyrics, examine every note. You can categorize it, but you can’t really explain why it moves you, why a live recording with errors and missed keys has a vibe that’s better than the perfect Pro Tools-ed edition.

    Beer isn’t different. You can break down the ingredients, explain the process, decide why one beer is better balanced than others in that style, but you can’t convey why you really love it. You can take the Jack and Coke out of your friend’s hand, replace it with Left Hand Milk Stout and explain why it tastes like love and James Brown music. But you can’t replace the confusion when he doesn’t get it.

    You just have to accept that some people just won’t fall in the same love that you do. Just like if John Bonham rose from the grave, reunited with the rest of Led Zeppelin, there are some people who would go to the show, nod, smile and check the clock, hoping it would be over soon.

    Some times I like to introduce Jack and Coke guy to a new beer, even if he doesn’t get it. And sometimes I just want to go the show with someone who wants to try to get as close to the stage as possible, begging for one more encore. Sometimes I just need to drink beer with a beer person.

    • Author:Thanh | Eat, Little Bird
    • Prep Time: 1 hour
    • Cook Time: 3 hours
    • Total Time: 4 hours
    • Yield: Makes at least 12 small pies
    • Category: Savoury Pies
    • Method: Stove Top, Oven
    • Cuisine: Australian

    Classic Meat Pies with a chunky beef and Guinness filling. A delicious meat pie recipe with step-by-step photos.


    To make the filling

    • 1 kg (2 lb) chuck steak or blade steak, cut into 5 cm ( 2 inch) pieces
    • 60 ml (1/4 cup) olive oil
    • 2 brown onions, sliced thickly
    • 3 cloves garlic, finely chopped
    • 250 ml (1 cup) Guinness, stout, pale ale, or beef stock
    • 500 ml (2 cups) beef stock
    • 5 sprigs of fresh thyme
    • 2 fresh bay leaves
    • freshly ground pepper
    • 500 g ( 1/2 lb) mushrooms, sliced thickly
    • 2 – 3 tablespoons cornflour (cornstarch), mixed with some water
    • 2 – 3 tablespoons parsley, finely chopped

    To assemble the meat pies


    To make the beef filling

    1. Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.
    2. Season the beef generously with sea salt and freshly ground pepper.
    3. Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown it is the caramelisation on the meat which gives a lot of flavour to the stew.
    4. Add the onions and garlic, and cook for 1-2 minutes.
    5. Add the Guinness and let everything bubble away.
    6. Use a wooden spoon to scrape off any caramelised bits on the pan.
    7. Add the beef stock, thyme and bay leaves.
    8. Return the beef to the pan, together with any meat juices which have collected in the bowl.
    9. Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker.
    10. Once the beef is tender, add the mushrooms.
    11. Simmer gently for a few minutes until the mushrooms have softened slightly.
    12. During this time, try to remove the thyme and bay leaves.
    13. Turn up the heat to medium-high, and slowly add the cornflour slurry. You may not need all of it – just add enough until you have a fairly thick consistency.
    14. Taste the sauce for seasoning.
    15. Add the parsley.
    16. Set the mixture aside to cool completely.

    To blind-bake the pastry

    1. Preheat the oven to 200°C (390°F).
    2. Cut out rounds from the shortcrust pastry to fit the pie tins.
    3. Place the shortcrust pastry rounds into each pie tin.
    4. Place the pie tins on a baking tray lined with baking paper.
    5. Cut some sheets of baking paper which are large enough to sit inside the pie tins.
    6. Scrunch up the baking paper and then flatten it out again – this will make it easier to handle to the baking paper.
    7. Place the pieces of baking paper on top of the shortcrust pastry bottoms.
    8. Place a small handful of ceramic baking beans (or uncooked rice or dried beans) on top of the baking paper.
    9. Place the tray of pie tins into the oven and bake for about 10 minutes, or until the pastry looks lightly golden.
    10. Carefully remove the baking paper and baking beans from each pie tin.
    11. Place the tray of pie tins back into the oven, and bake for another 10 minutes, or until the pastry looks a nice, lightly golden colour all over.

    To assemble the pies

    1. Fill each pie tin with some of the beef filling, taking care to not over-fill the pies.
    2. Cut out rounds from the puff pastry to fit as lids on the pies.
    3. Lightly brush the rim of the pastry bottoms with some egg wash.
    4. Place the lids on top of each pie.
    5. Use a fork to seal the edges of the pie together.
    6. Brush the tops of the pies with some egg wash.
    7. Use a knife or scissors to cut a vent in each pie.
    8. Bake for 20-30 minutes, or until the pastry is golden brown.

    Kitchen Notes

    * This recipe produces more filling than you will need to make the pies.
    * I haven’t specified the amounts of pastry needed as much depends on the size of your pie dishes, and how many pies you intend to make.
    * The filling is essentially a beef stew which is delicious eaten as it is with some mashed potatoes or roast potatoes.
    * I also like to use the leftover filling to make a large pie in an oven-proof dish with just a pastry lid.

    * Feel free to omit the mushrooms.
    * Add carrots instead of the mushrooms. In which case, add them in Step 8 with the beef.
    * Substitute the Guinness with a good red wine. In which case, I would also add 1-2 tablespoons of tomato paste in Step 7.

    * To freeze the pies, ready for a quick snack or lunch at a later time, make the pies as per the recipe. Once you have covered each pie with some pastry, place the uncooked pies (in the pie tins) into the freezer. When the pies are frozen, remove them from the tins and place them in a zip-lock freezer bag.
    * You can bake the pies when they are frozen (no need to defrost), brushing them with some egg-wash before popping them into the oven. They will need an extra 5 to 10 minutes of baking time.

    If you are short on time, I recommend using a pressure cooker to make the filling. Follow Steps 1 to 8 as per the instructions above, but add only 1 cup of beef stock. Cook on high pressure for 30 minutes, and then quickly release the pressure. Remove the lid, add the mushrooms, and proceed with the rest of the recipe. If the stew needs more liquid, add some more beef stock or boiling water.

    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

    Did you make this recipe?

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