Crispy Irish Beef Guinness Hand Pies (Print Version)
Golden pastry pockets filled with tender beef, vegetables, and Guinness gravy
# What You Need:
→ Filling
01 - 1 lb beef chuck or stewing beef, cut into small cubes
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, diced
05 - 1 medium parsnip, diced
06 - 2 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 1 cup Guinness stout
09 - 1 cup beef broth
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1 tbsp all-purpose flour
15 - 1/2 cup frozen peas
→ Pastry
16 - 2 sheets ready-rolled puff pastry, thawed if frozen
17 - 1 egg, beaten
# Preparation Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Transfer to a plate.
02 - In the same skillet, add onions, carrots, and parsnip. Sauté for 4–5 minutes until softened.
03 - Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle in flour and mix well.
04 - Return beef to the skillet. Pour in Guinness, beef broth, and Worcestershire sauce. Add thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
05 - Cover and simmer for 50–60 minutes, stirring occasionally, until beef is tender and sauce thickens. Uncover for the last 10 minutes to reduce further if needed.
06 - Stir in frozen peas. Remove from heat and let the filling cool completely.
07 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry if needed and cut each sheet into 4 equal rectangles (8 total).
08 - Spoon cooled filling onto one half of each rectangle, leaving a border. Brush edges with beaten egg. Fold pastry over filling to form a pocket and crimp edges with a fork to seal. Cut a small slit on top for steam.
09 - Place hand pies on the baking sheet. Brush tops with egg wash. Bake for 22–25 minutes, or until pastry is golden and crisp.
10 - Cool slightly before serving.
# Expert Advice:
01 -
- The filling gets incredibly rich and concentrated as it simmers, almost like a mini stew tucked inside flaky pastry
- These freeze beautifully before baking, so you can have homemade comfort food on busy weeknights
02 -
- The filling must be completely cold before assembling or your pastry will turn gummy and sad
- Do not skip the steam slit—trapped steam creates soggy bottoms and can cause exploding pies
03 -
- Cut your beef into slightly smaller cubes than you think you need—they shrink during cooking and you want every bite to have filling
- Let the assembled pies rest in the fridge for at least 30 minutes before baking for the flakiest results