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Steak and Ale Hand Pies

Serves 8

Cuisine: English

Category: Sandwiches & Salads

Tender sirloin tip steak, vegetables, and rich stout beer gravy inside a flaky biscuit crust. Make Steak and Ale Hand Pies for a hearty meal. Great for tailgating.

Prep Time

40 mins

Other Time

10 mins

Cook Time

35 mins

Total Time

1 hr 25 mins

Ingredients:

1 pound Certified Angus Beef^® sirloin tip steak, cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons canola oil
3/4 cup diced yellow onion
2 cloves garlic, minced
1 cup beef broth
1 teaspoon Worcestershire Sauce
3/4 cup stout beer or dark ale
2 tablespoons corn starch
1 cup frozen diced carrot and pea blend
1 cup frozen diced potatoes
1 tube biscuit dough (makes 8 biscuits)
1 egg, beaten with 2 teaspoons water
1/4 cup flour for dusting

Instructions:

Season steak cubes with salt and pepper and preheat a large saucepan or Dutch oven over medium-high heat. Sear cubes in canola oil for 3-4 minutes, reduce heat to medium, add onions and garlic; continue to sear 2 minutes. Add beef broth and Worcestershire sauce, turn heat down to low and simmer 20 minutes.
In a small pitcher, whisk together beer and corn starch to create a slurry. Pour into beef and stir over medium heat to thicken the mixture, 2 minutes. Turn off heat, add frozen vegetables and potatoes, and allow to cool while preparing dough.
Preheat oven to 400°F. Flour a work surface and roll out each of the eight biscuit dough portions into 7-inch rounds.
Measure 1/2-cup of stew into the dough rounds. Brush the edge of the dough with egg wash half way around the circumference of the dough then fold over the other edge of the dough to form half circles. Using the tines of a fork, gently crimp the folded edge to seal. Puncture the top of the dough 3-4 times with the fork to allow steam to escape while baking.
Brush each hand pie with remaining egg wash and arrange on a sheet pan. Bake for 15 minutes. Allow to cool before serving.