These little pies are perfect for sharing, combining rich, savory meat with a hint of ale for extra flavor. Quick to prepare and deliciously comforting, they’re sure to become a favorite snack or party treat.
Start by heating your oven to 350°F (175°C). Lightly flour your work surface and roll out each pie crust until it’s about 1/8-inch thick. Cut the dough to fit three 3x5-inch loaf pans, then gently press it into the pans, making sure it goes up the sides. Roll out the leftover dough for the tops and set those aside for now.
Next, warm some oil in a large pot over medium heat. Toss in the potatoes, celery, onion, and carrot, and cook until the onions turn translucent, about 5 minutes. Add the beef and cook until it’s nicely browned, which should take around 5 to 7 minutes. Stir in the peas, corn, and ale, then let everything cook down until the liquid reduces by more than half—about 5 minutes.
Sprinkle in the flour and stir constantly until the mixture thickens up and feels almost pasty, anywhere from 1 to 3 minutes. Slowly pour in the stock while stirring to keep it smooth. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Turn the heat down and let it simmer until the filling thickens to your liking and the potatoes are tender, roughly 7 to 10 minutes.
Take the pot off the heat and let the filling cool for a bit. Spoon it into your prepared crusts, then top each one with the remaining dough. Pinch the edges to seal everything in, brush the tops with some beaten egg, and cut three slits in each pie to let the steam escape.
Place the pans on a baking sheet and pop them in the oven. Bake until the crusts turn a lovely golden brown, which should take about 30 minutes. Let them cool slightly before digging in!
- Use cold butter when making the pastry to ensure a flaky crust.
- Let the filling cool slightly before assembling to prevent soggy pastry.
- Brush the tops with an egg wash for a golden, shiny finish.
These little pies are packed with rich flavors and have a tender, flaky crust. They are perfect for a quick snack or a comforting meal. Plus, the combination of ale and meat creates a deliciously savory filling that everyone will enjoy.
Serve warm with a side of tangy mustard or a simple green salad. They also go well with a dollop of mashed potatoes or steamed vegetables for a heartier meal.
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to keep the crust crisp, or freeze uncooked pies for up to one month and bake directly from frozen.
