Quick Mini Ale and Meat Pies

Ingredients

• 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

Step 1

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out each pie crust to about 1/8-inch thickness. Cut the dough so it fits three small loaf pans, then gently press it into the pans, making sure it goes up the sides. Roll out the leftover dough to use as the tops and set those aside for now.

Step 2

Heat some oil in a large pot over medium heat, then add the potatoes, celery, onion, and carrot. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Toss in the beef and cook until it's nicely browned, which should take around 5 to 7 minutes. Add the peas, corn, and ale, and let it cook while stirring now and then, until the liquid has reduced by a bit more than half—this should take another 5 minutes or so.

Step 3

Sprinkle the flour over the mixture and stir constantly for a couple of minutes until it thickens up and becomes almost pasty. Slowly pour in the stock while stirring all the time. Then add the ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Turn the heat down and let everything simmer gently 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 just a bit before spooning it into the prepared crusts. Place the top crusts over each pie and pinch the edges together to seal them. Brush the tops with some beaten egg and cut three small slits in each one so steam can escape while baking. Put the tins on a baking sheet and pop them in the oven for about 30 minutes, until the pies turn a beautiful golden brown.