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Two mini pies on a wooden board with a guinness can in the back.

Steak and Guinness Mini Pies

Erika Marucci
Pub style steak and Guinness mini pies are perfect for St. Patrick’s Day or any day! Filled with tender steak and mushrooms, a flavorful gravy then topped with flaky puff pastry these personal pies will be a huge hit. 
5 from 2 votes
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Prep Time 25 minutes
Cook Time 1 hour 55 minutes
Cooling Time 30 minutes
Total Time 2 hours 50 minutes
Course dinner, Lunch
Cuisine Irish
Servings 4 servings
Calories 1239 kcal

Ingredients
 
 

  • 3 tablespoons All purpose flour
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 pounds Eye of round steak - cut into 1 inch pieces
  • 5 tablespoons Vegetable oil
  • 1¼ cups Beef stock
  • 2 small Shallots
  • 8 ounces Cremini mushrooms - stems discarded and caps quartered
  • 1 tablespoon Tomato paste
  • 2 teaspoons Thyme - dried
  • 1 cup Guinness beer
  • 1 pound Puff pastry - store bought or homemade
  • 1 large Egg yolk - beaten

Instructions
 

  • In a medium bowl mix together the flour, black pepper and salt. Add the steak pieces and coat them in the flour mix.
  • In a large pan heat 3 tablespoons of oil over medium-high heat. Cook the beef and then transfer the pieces to a large pot. Deglaze the pan with ¼ cup of stock and then transfer the liquid into the pot.
  • Heat another 2 tablespoons of oil in the pan and cook the shallots and mushrooms until soft, about 6-7 minutes. Add the mushrooms and shallots to the pot together with the tomato paste, thyme, Guinness and remaining beef stock. Heat the pot over medium-high heat, bring it to a boil, then simmer with the lid slightly askew for 1½ hours. Add salt if needed.
  • When ready, drain the meat mixture in a strainer set over a bowl, reserving the liquid. Let it rest until cool.
  • Pre-heat the oven to 425F (220 C). Put a baking sheet in the oven while the oven is pre-heating.
  • Divide the meat mixture and the liquid between four small 6 oz ramekins or ovenproof bowls. Dampen the rims of the bowls.
  • Cut the puff pastry into quarters, roll out each piece to about 1 inch bigger than the bowls. Cut four ½ inch strips of dough and press them onto the dampened rims. Brush with egg yolk, then drape the pastry quarters on top covering the strips. Trim and crimp the edges and make slashes on top of the dough. Brush with the remaining egg yolk.
  • Place the pies on top of the hot baking sheet and bake for 20 minutes. After 20 minutes reduce the heat to 400 F (205C) and bake for another 5 minutes. Serve hot. Enjoy!

Notes

You can make the savory pie mixture in advance. The steak and Guinness mini pies with puff pastry are best baked fresh.
You can also make these in advance to freeze. Assemble, bake, flash freeze and then store in a freezer safe bag. Then just take out of the freezer, reheat in the oven and serve. 

Nutrition

Calories: 1239kcalCarbohydrates: 64gProtein: 61gFat: 81gSaturated Fat: 27gPolyunsaturated Fat: 9gMonounsaturated Fat: 42gTrans Fat: 2gCholesterol: 206mgSodium: 1569mgPotassium: 1396mgFiber: 3gSugar: 4gVitamin A: 180IUVitamin C: 2mgCalcium: 82mgIron: 10mg
Keyword beef and stout pie, guinness, irish pie, pie, puff pastry, savory pie, steak and beer pie, steak and guinnes pie
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