Pillsbury Pie Crust
small onion, finely diced
carrots, finely chopped
sprigs fresh thyme, leaves removed
tablespoon Muir Glen™ organic tomato paste
tablespoon Gold Medal™ all-purpose flour
cup freshly chopped parsley
pinches coarse salt and freshly ground pepper
box (14.1 oz) Pillsbury™ Refrigerated Pie Crust
Preheat oven to 375°F. Heat a medium skillet over medium high. Add the beef and cook until browned, breaking up with a wooden spoon, about 6 minutes.
Add the diced onion, carrots and garlic. Saute 4 minutes or until the veggies soften. Toss in a pinch of salt and pepper.
Add the fresh thyme, the tomato paste and the flour. Toss to combine.
Add the beer and worcestershire sauce. Give another stir to combine. Continue to cook another 2 minutes, until the mixture thickens a little.
Toss in the parsley and give it a taste. Season with salt and pepper accordingly.
Roll out the pie crusts onto a work surface. Using a cookie cutter or large glass, cut out circles. I was able to get 6 circles at first. I combined the remaining dough for an additional 3 circles. Using your finger or small brush, brush a little of the egg wash around the edges of each round.
Spoon the filling in the center of each round. Roll over the dough and pinch to seal. Using a fork, press the edges to give it a ridged look. Using a small paring knife, cut small slits to let steam out.
Finally, brush the tops of the pies with the egg wash. Bake about 25 minutes, or until golden brown. Let rest a few minutes and serve!
More About This Recipe
- In the culinary world of culinarying, there is one culinary trick that culls the nary above the rest.Cooking. With. Booze.Did your nary just flip its cull?I cook with wine at least 3 times a day, I MEAN WEEK. But I have to say, it's not that often that I crack open a beer to fulfill the liquid department in my culinary shenanigans.A short while back I spotted super cute mini stout piesover on Adam and Joanne's gorgeous site. Once I changed clothes due to drool soakage after staring at these pies for 6 hours, I decided to bring them over here for pie month! It was only fitting for me to give you a savory pie as the thought of making something out of sugar puts me in the fetal position.I willy nilly'd only a smidge, throwing in some fresh herbs and using a little more beef. But I will say: I had leftover filling. So, if you WANT, go ahead and buy another pie crust to stretch your filling further. Or make stout tacos! OMG, I should have done that.Cute little stout pies that you'll wanna stick in your purse. But eat like 40 of them first! Life is so beautiful.
25 Quick and Easy Mini Pie Recipes
Pies are a classic holiday dessert in many homes, but they can be difficult to serve and require another set of plates and forks. Why not eliminate the mess and added silverware by serving a variety of different mini pies? Here are 25 of our favorite single-serve pie recipes, from key lime pie right down to classic apple.
1. Mini Key Lime Pies
These mini key lime pies look incredibly mouth-watering, and they’re easy to make too. There are only five ingredients for the filling and three for the crust. Make your way over to Liv For Cake to find out how to make your own mini key lime pies, and to see tips for a successful crust.
2. Blueberry Meyer Lemon Mini Pies
These blueberry and Meyer lemon mini pies have crust on the top, allowing you to get creative with the design. Try the diamond shapes that they’ve done here, or perhaps a more traditional lattice pattern. Head over to The Creative Bite to check out the full recipe.
3. Miniature Pumpkin Pies
These adorable little pies have a delicious classic pumpkin pie filling, with beautiful leaf and pumpkin shapes decorating the tops. These are made in muffin tins for the perfect single serving size. Head over to Home Is Where The Boat Is to find out how to make these.
4. Mini Cherry Pies
This gooey, delicious-looking mini cherry pie has a wonderfully sweet flavor with that hint of tartness characteristic of classic cherry desserts. The woven top gives it some serious decorative flair, too. Make your way over to OMG Chocolate Desserts to check out the recipe.
5. Mini Pecan Pies
Pecan pie is a classic holiday dessert in many homes, so these mini versions are a great way to serve a classic without the extra plates and mess of regular-sized pies. And they’re pretty easy to make, too! Head on over to House of Yumm to find out how to make them.
6. Salted Caramel Apple Hand Pies
These little hand pies are filled with an amazing salted caramel apple filling, and they’re just the right size and texture to pick up and eat with your hands (hence the name!). Make your way over to Just A Taste to check out the recipe and to learn some helpful tips.
7. Chocolate Cream Mini Pies
For those of you chocolate lovers out there, these decadent-looking chocolate cream mini pies might be the perfect choice for you. They are filled with chocolate pudding and topped with sweet whipped cream. Head over to Flour Arrangements to see the recipe.
8. Two-Bite Lemon Meringue Pies
These tiny lemon meringue pies are filled with a tart lemon filling, and topped with a lightly browned dollop of meringue… they’re so good, you might just have to eat two. Or five! Head on over to Port and Fin to see the recipe and check out some helpful notes.
9. Mini Heart Shaped Pies
Your guests are sure to love (no pun intended) these adorable little heart-shaped pies. All you’ll need to make them are some jam, store-bought dough, sugar and milk. Try a couple of different jam flavors for variety. Check out the super simple recipe over at 24/7 Moms.
10. Pineapple Upside Down Mini Cakes
If you’re a fan of the tried-and-true pineapple upside down cake, then you’ll adore this miniature version. Simply recreate the classic recipe using muffin tins instead of a sheet pan, and voila – perfect single-serve portions. Check out the recipe right here.
11. Blueberry Hand Pies
These mouth-watering hand pies are filled with a rich blueberry mixture and are in the form of semi-circles so that guests can easily pick them up with their hands, eliminating the need for plates and forks. Head over to Dish By Dish to check out the recipe and more photos.
12. Apple Apricot Mini Tarts
Add some apricot into a traditional apple tart, and you have this fun variation on the classic. Simply make a small buttery pie crust and then fill it with this delicious fruity combination. Make your way over to Bunny’s Warm Oven to check out the full recipe.
13. Individual Frozen Creamy Chocolate Mini Pies
Here’s another one for the chocolate lovers in the group – a yummy frozen treat made with chocolate-y mascarpone cheese and topped with whipped cream and dark chocolate shavings. Head on over to An Italian In My Kitchen to find out all the delicious details.
14. World’s Cutest Mini Pumpkin Pies
These adorable single-serving pumpkin pies were deemed the world’s cutest (by their author), but they are pretty darn cute. These are made with a unique crust – wonton wrappers! Make your way over to the Hungry Girl blog to find out how to make these yourself.
15. Vanilla-Cardamom Pear Hand Pies
Here’s a different type of hand pie – this time with a pear filling that has a hint of vanilla and cardamom. Again, they are simple to eat so they won’t create a terrible mess in the kitchen after a long evening of dish-washing. Head over to An Edible Mosaic to see the recipe.
16. Nutella and Chocolate Mini Pie Recipe
If you love the unique flavor of Nutella, then you’re sure to enjoy this decadent Nutella and chocolate mini pie recipe. The filling has a mix of cream cheese, vanilla and Nutella, with a topping of pure chocolate. Head over to The Gunny Sack to read the recipe.
17. Mini Banana Cream Pies
There’s something that’s just so darn cute about these tiny banana cream pies! The bottom mixture hides a slice of banana inside, so when you bite into it you get that delicious cooked banana flavor. And they’re topped with a banana slice too! Check out the full recipe here.
18. Raspberry Dark Chocolate Hand Pies
These little hand pies pack a big punch, filled with antioxidants from both red raspberries and dark chocolate… so you don’t have to feel guilty about eating one (or two or three!). Make your way over to Annie’s Eats to find out how to make these delectable treats yourself.
19. Peach Hand Pies
Unlike many other hand pies, these peach ones have a sugary glaze on the outside, giving them sweetness throughout. And they’re super simple to make, thanks to their easy-to-find ingredients. Head on over to Shugary Sweets to check out the full recipe.
20. Mini Boston Cream Pies
Usually Boston Cream Pies are large and harder to make… but these miniature versions have been simplified and they are the perfect size to pop into your mouth after a big meal. Head on over to the Winco Foods blog to check out the easy instructions.
21. Mini Coconut Cream Pies
These beautiful little pies are filled with a coconut mixture and topped with a rum-flavored whipped cream. And the crusts are actually made out of delicate layers of phyllo dough. Make your way over to Country Cleaver to check out the full recipe and more photos.
22. No Bake Lemon Cream Cheese Pies
These little pies are wonderful because you don’t have to bake them… simply grab some pre-made mini graham cracker pie crusts and fill them with a delicious lemon curd and cream cheese concoction. Head on over to Barbara Bakes to read all the details.
23. Mini Turtle Pumpkin Cheesecakes
Indulge your love of caramel and chocolate with these yummy turtle cheesecakes. (I know they’re not technically pies, but they look so good that I had to include them!). A bit of pumpkin flavor is added for a fall twist. Get the recipe over at Crazy For Crust.
24. Mini Sweet Potato Meringue Pies
Sweet potatoes make great pies, too! This relatively healthy dessert is filled with a mixture of sweet potatoes, bananas and spices to create a delicious little treat that won’t blow your diet. Check out the recipe along with some tips and tricks over at Skinny Taste.
25. Mini Cranberry Pies With Spiced Meringue
This last mini pie recipe is a great one… a delicious cranberry pie with a unique spiced meringue made using Chinese 5 Spice. And the crusts are made from scratch using a very simple mix of ingredients. Head over to In The Know Mom to check out this fabulous recipe.
1 Heat oil in large saucepan cook steak, stirring, until browned all over. Add onion cook, stirring, until softened. Add flour cook, stirring, until mixture bubbles and is well browned.
2 Gradually stir in stout and stock, stirring until gravy boils and thickens. Cover, reduce heat simmer, stirring occasionally, 1 hour. Uncover simmer, stirring occasionally, 30 minutes. Cool filling 10 minutes then refrigerate until cold.
3 Preheat oven to hot (220 degrees C/200 degrees C fan-assisted). Lightly grease three 12-hole mini (1 tablespoon/20ml) muffin pans.
4 Using 6cm (2.4 inch) pastry cutter, cut 36 rounds from pastry sheets place 1 round in each of the muffin /pan holes. Using 5cm (2 inch) pastry cutter cut 36 rounds from remaining pastry sheets.
5 Spoon 1 heaped teaspoon of the cold filling into each pastry case brush around edges with beaten egg. Top each pie with smaller pastry round, press gently around edge to seal brush with remaining egg. Using sharp knife, make two small slits in top of each pie. Bake, uncovered, about 15 minutes or until browned lightly. Stand 5 minutes in pan before serving.
Mini Beef & Stout Pot Pies
With St. Patrick’s Day and Easter so close together this year, each day is a toss-up between making late-season comfort food and getting a head-start on trying out new Spring recipes. For this recipe, I opted to stick with late winter comfort food in the form of these Beef & Stout Pot Pies.
These pot pies combine tender beef cubes with an assortment of veggies, which are then simmered in beef and Irish stout broth to form a super tasty stew. The flaky crust combines blue cheese and puff pastry for a unique topper.
You’ll start this recipe by searing the beef for the stew. I recommend using a cut of beef that’s fairly low in fat I often use a pre-cubed stew meat from Whole Foods. You can really use anything you like. You can leave it in large cubes when you sear it, as it’s easier to cut once partially cooked. Don’t worry if it’s not cooked through after searing, it’s going into the stew almost right away where it will finish cooking. Once the beef is seared, the rest of the ingredients go into the pot and start their slow simmer. The stew portion of this needs to simmer for a bit, and then cool off a bit, which means this is a good make-ahead recipe. You can make the stew earlier in the day, or even the day before, and finish it up with the crust just before you are ready to eat.
Puff pastry is really fun and easy to cook with. It is one of those things you are much better off buying than making. My preference is Dufour, which is an all-butter puff pastry, however, any type will work just fine for this recipe. In order to incorporate the blue cheese you need to roll the puff pastry a little thinner, sprinkle it with blue cheese and then fold over to make a double layer. It’s best to freeze puff pastry for a few minutes before baking.
For recipes that only call for a little bit of tomato paste, look for a tube of the concentrated type – most grocery stores carry it these days. This lets you use just a tablespoon or two without opening a whole can, and you can store the rest of the tube in the refrigerator for quite a while!
I recommend using these mini gratin pans for this dish. They are a good investment with many uses, especially if you cook for two often, and they clean up very nicely. You’ll end up with two pretty good-sized servings if you use the mini gratin pans or something similar. You can also turn this into three or four pot pies by using mini pie plates or larger ramekins. Just divide the stew mixture evenly amongst the dishes you are using and cut the puff pastry crust so it hangs over the edge of each dish. You’ll need to adjust the cooking time a bit if you change the type of dish, however since what you are really doing is puffing the pastry, it should not vary by much.
If you want to save a pot pie for lunch or dinner later in the week, cook it first, then cover and refrigerate. Reheat in a 250°F oven for 20-30 minutes, until the desired temperature is reached. This will keep the crust nice and flaky!
Things you may want for this recipe
Mini Gratin Pans – I love these little pans! They are great for individual frittatas, pasta dishes or for breaking servings of things like this dip into multiples so you can place at different spots on your party buffet or serve at different times without too much additional effort.
Tomato Paste in a tube – Buying tomato paste in a tube makes it much easier when a recipe only calls for a small amount. This is a great brand, however, you can probably find an option at your grocery store too!
Dufour Puff Pastry – While another brand will work, I’d definitely recommend using Dufour if you can find it! It’s an all-butter version and just a little bit flakier than other options!
- 1 tablespoon all-purpose flour, or as needed
- 2 (9 inch) frozen pastry crusts, at room temperature
- 3 (3x5-inch) loaf pans
- 2 tablespoons vegetable oil
- 2 medium potatoes, diced
- 2 stalks celery, diced
- ½ large white onion, chopped
- 1 large carrot, diced
- 1 pound ground beef
- ¼ cup frozen peas
- ¼ cup frozen corn
- 1 (12 fluid ounce) can or bottle dark ale
- 2 tablespoons all-purpose flour
- 2 cups reduced-sodium beef stock
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon tomato bouillon (Optional)
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 egg, beaten
Preheat the oven to 350 degrees F (175 degrees C).
Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
1: Place chopped dark chocolate, butter and vanilla extract in a large mixing bowl. Set aside.
2: Whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Whisk in 1/4 cup heavy cream until mixture is smooth. Repeat with another 1/4 cup cream, then whisk in egg yolk. Transfer saucepan to stove and cook over medium heat.
3: Gradually whisk in remaining 1/2 cup cream, stout, Baileys and milk. Bring to a boil, whisking continuously as mixture thickens. Let boil for one minute.
4: Remove saucepan from heat and pour mixture over chocolate, butter and sugar previously set aside. Whisk until chocolate and butter are melted and filling is smooth. Wrap bowl in plastic wrap and chill thoroughly.
5: Preheat oven to 350 degrees F. On a lightly floured surface, unwrap and gently roll out the pie crust. Cut out rounds of the dough using a 3 1/2 biscuit cutter, and gently push into greased cupcake pan. Prick the bottoms of each pie crust a couple times with a fork. Bake for 20-25 minutes or until light brown around the edges. Let cool.
6: Spoon or use a pastry bag to fill pies with cooled chocolate cream. Top with whip cream.