Ingredients

1 lb beef chuck, cut into small cubes

1 cup Guinness stout

1 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp tomato paste

1 tsp fresh thyme leaves or ½ tsp dried thyme

Salt and freshly ground black pepper to taste

1 tbsp vegetable oil or beef drippings

1 tbsp all-purpose flour

2 cups all-purpose flour

½ tsp salt

⅔ cup cold unsalted butter, cubed

5-6 tbsp ice-cold water

1 large egg, beaten

Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown on all sides for about 6-8 minutes. Brown in batches if needed.

Step 2: Transfer browned beef to a plate. In the same skillet, add onions and garlic, cooking until softened and fragrant, about 4-5 minutes.

Step 3: Stir in the tomato paste and thyme, cooking for another minute. Sprinkle the 1 tbsp flour over the mixture and stir well to coat.

Step 4: Slowly pour in the Guinness, scraping the pan to lift any browned bits. Return the beef to the skillet, reduce heat to low, cover, and simmer gently for 45 minutes to 1 hour until the meat is tender and the sauce thickens. Stir occasionally.

Step 5: While the filling simmers, combine 2 cups flour and ½ tsp salt in a large bowl. Add cubed cold butter and work the butter into the flour until the mixture resembles coarse crumbs.

Step 6: Gradually add ice-cold water, 1 tbsp at a time, mixing gently until the dough just comes together. Avoid overworking.

Step 7: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 8: Preheat oven to 400°F (200°C). Roll out the dough to about 1/8 inch thickness. Use a round cutter or knife to cut circles about 4-5 inches wide.

Step 9: Spoon about 2 tablespoons of cooled beef filling onto one half of each dough circle. Moisten edges with water, fold over to form a half-moon, and press edges firmly with a fork to seal.

Step 10: Place pies on a parchment-lined baking sheet. Brush tops with beaten egg. Cut a small slit in each for steam to escape.

Step 11: Bake for 20-25 minutes or until golden and crispy, rotating the baking sheet halfway through.

Step 12: Let pies cool for 5 minutes before serving.

Tips & Variations

Use beef drippings instead of vegetable oil for a richer flavor in the filling.

For a vegetarian version, substitute beef with mushrooms and use vegetable broth instead of Guinness.

Make extra dough and freeze for future hand pies—just thaw before rolling out.

Brush pies with milk instead of egg for a lighter glaze or if avoiding eggs.

Storage

Store cooled hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness. These pies can also be frozen before baking; freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to baking time.

FAQs

Can I use a different beer instead of Guinness?

Yes, you can substitute Guinness with another stout or a dark beer for a similar rich flavor. Avoid light beers as they may alter the taste.

How do I prevent the pastry from getting soggy?

Make sure the beef filling is cooled before filling the dough, and seal the edges well. Also, baking at a high temperature helps keep the crust crisp.