Recipe:
Cupcake-Tin Stout Pies
If you are planning a picnic, want to pack yourself some delicious lunches, or simply need something to make for dinner tonight, these Cupcake-Tin Stout Pies are just the ticket. They are infused with a rich, savory stout flavor that makes a perfect match for the well-spiced beef and delicate pastry. They are hearty but delightfully compact little treats, and you won't be able to eat just one. Any stout or porter will taste great in these, but our Coffee & Donut Stout or Chocolate Maple Porter get the job done especially well.
What You Need
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 1 parsnip, finely chopped
- 1 tablespoon flour
- 1 cup stout or porter
- 1 tablespoon curry powder
- 2 shortcrust pastry sheets or prepared and rolled pastry dough
- 1 egg beaten
- Black sesame seeds
What You Do
- 1. Preheat oven to 350 degrees F. 2. In a saute pan over medium-high heat brown ground beef, remove from pan and reserve, pour off all but 1 tablespoon pan drippings and return pan to medium-high heat. 3. Saute vegetables until just softened (about 3 minutes), add flour and cook an additional minute, return browned beef to pan, add in curry powder and beer and stir until all ingredients are well combined, let simmer 5 minutes and remove from heat to thicken, salt and pepper to taste. 4. Roll out half of the pastry dough and cut into 12 4-inch rounds (a small coffee tin works great.) Place in bottom of greased cupcake-tin and form to sides. Prick bottom with a fork. Divide filling evenly among the cups.
5. Roll out second half of the dough and cut into 12 3-inch rounds (a pint glass should do the trick). Cover each cup and pinch the edges to seal.
6. Poke a pencil-sized hold in the center of each pie to let steam escape.
- 7. Brush tops with beaten egg and black sesame seeds. Bake until tops are browned 30-35 minutes. Let cool 10 minutes. Enjoy!
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