Crispy Irish Beef Guinness Hand Pies (Print Version)

Flaky golden pastry stuffed with slow-cooked beef, veggies, and stout-infused gravy for ultimate comfort.

# What You’ll Need:

→ For the Filling

01 - 1 lb beef chuck or stewing beef, cut into small cubes
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, diced
05 - 1 medium parsnip, diced
06 - 2 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 1 cup Guinness stout
09 - 1 cup beef broth
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 1 tsp salt
13 - 1/2 tsp black pepper
14 - 1 tbsp all-purpose flour
15 - 1/2 cup frozen peas

→ For the Pastry

16 - 2 sheets ready-rolled puff pastry, thawed if frozen
17 - 1 egg, beaten for egg wash

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to a plate.
02 - In the same skillet, add onions, carrots, and parsnip. Sauté for 4–5 minutes until softened.
03 - Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle in flour and mix well.
04 - Return beef to the skillet. Pour in Guinness, beef broth, and Worcestershire sauce. Add thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
05 - Cover and simmer for 50–60 minutes, stirring occasionally, until beef is tender and sauce thickens. Uncover for the last 10 minutes to reduce further if needed.
06 - Stir in frozen peas. Remove from heat and let the filling cool completely.
07 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
08 - Roll out puff pastry if needed. Cut each sheet into 4 equal rectangles (8 total).
09 - Spoon cooled filling onto one half of each rectangle, leaving a border. Brush edges with beaten egg. Fold pastry over filling to form a pocket and crimp edges with a fork to seal. Cut a small slit on top for steam.
10 - Place hand pies on the baking sheet. Brush tops with egg wash.
11 - Bake for 22–25 minutes, or until pastry is golden and crisp.
12 - Cool slightly before serving.

# Expert Tips:

01 -
  • The pastry creates the most satisfying buttery crunch against the meltingly tender beef filling
  • They reheat beautifully so you can make them ahead for parties or meal prep
  • The Guinness adds an incredible depth that no other beer quite replicates
02 -
  • The filling must be completely cool before wrapping or the pastry will turn soggy and never crisp properly
  • Don't skip the egg wash on the edges—it's the glue that keeps those precious juices inside
  • Let the pies rest for 5 minutes after baking so the filling sets slightly
03 -
  • Cut small slits in the tops of your pies or they'll burst open while baking
  • If your pie edges aren't sealing well, press them with the tines of a fork dipped in flour

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