Breezy Mini Ale and Meat Pies

Ingredients 0/21

Step 1

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the dough to about 1/8-inch thick. Cut pieces to fit three 3x5-inch loaf pans, then press the dough into the pans, pushing it up the sides with your fingertips. Roll out the leftover dough for the tops and set those aside for now.

Step 2

Heat some oil in a large pot over medium heat. Add the potatoes, celery, onion, and carrot, and cook, stirring now and then, until the onions become translucent—about 5 minutes. Toss in the beef and cook until it’s nicely browned, around 5 to 7 minutes. Stir in the peas, corn, and ale, and let it cook down until it’s reduced by a bit more than half, which should take about 5 minutes.

Step 3

Sprinkle the flour over the mixture and stir constantly for a minute or two until it thickens up and gets almost pasty. Slowly add the stock while stirring so it blends in smoothly. Mix in the ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Turn the heat down and let everything simmer until the filling thickens to your liking and the potatoes are tender, about 7 to 10 minutes.

Step 4

Take the pot off the heat and let the filling cool slightly before spooning it into the prepared crusts. Place the dough tops over each pie and pinch the edges to seal them well. Brush the tops with a beaten egg and cut three small slits in each crust to let the steam escape. Set the pans on a baking sheet and bake for about 30 minutes, or until the pies are golden brown and delicious.