Beef and Guinness Mini Pies for St. Patrick's Day | Take Two Tapas | #Guinness #Beef #Pies #Stout #Roast #HandPies #StPatricksDay

Beef and Guinness Mini Pies with Pearl Onions

  • Author: Jennifer Stewart
  • Prep Time: 20 mins
  • Cook Time: 2 hrs
  • Total Time: 3 hrs
  • Yield: 2 lbs stew, 7 mini pies, or 9 hand pies 1x


Get the deep rich flavor of your favorite stout in my Beef Guinness Mini Pies.  The perfect size to warm your belly along with a cold Guinness Stout.



For the Beef and Guinness Filling

2 tablespoons olive oil

23 lb chuck roast

1 cup frozen pearl onions

1 cup frozen peas and carrots mixture

4 garlic cloves (peeled and minced)

2 tablespoons tomato paste

1 tablespoon capers

2 cups beef broth

2 cups Guinness Stout

1 tablespoon Worcestershire sauce

2 tablespoons dried thyme

For the Pies

2 sheets Puff Pastry

1 package refrigerated pie crust (2 crusts)

1 egg

2 tablespoons water


Prepare the beef and Guinness filling

In a large dutch oven (or heavy pot with lid) heat 4 tablespoons olive oil over medium-high heat.

Dry the chuck roast thoroughly and sear on all sides in the olive oil.

Remove the chuck roast and place on a plate to rest.

Add the onions, carrot and pea mixture, and cook for 3 minutes until they start to soften.

Add the tomato paste and capers, and cook for 1 minute.

Add 1 cup of the broth, 1 cup of the Guinness, Worcestershire, and thyme.

Stir to combine while gently scraping the brown bits of the meat from the bottom of the pan.

Bring to a boil.

Return the beef to the pot and cover.

Cook at 350F for 1 hour.

After 1 hour, remove the lid, flip the roast, and add the other cups of broth and Guinness.

Bake uncovered for another 1 hour or until meat is tender and the liquid has reduced to a thick sauce with the vegetables.

When the meat is done to your liking, remove from the oven and let rest at least 10 minutes.

You can serve now as part of your dinner or you can turn them into mini pies or hand pies.

*I like to refrigerate my beef and sauce overnight and make my pies the next day.

To make the Beef Guinness mini pies

Preheat oven to 375F.

Unroll the pie crusts and cut 3-4 inch circles out of the dough.  You should get 7 circles from each crust just be sure to make one set slightly larger than the other so you can have a bottom crust to the pie and a top one.

Place about 2 tablespoons of beef and sauce (I shred the beef and combine back with the sauce) in the center of a larger circle of dough.

Top with a smaller circle.

Roll or crimp the edges to seal the pie.

Cut a steam slit in the top.

Place the pie into a greased well of a muffin pan.

Continue with the remaining 6 pies.

Brush with an egg wash (1 whole egg + 2 tbs water mixed) and bake for 20-25 minutes or until the crust is golden brown.

Remove from the oven and serve warm with an ice cold Guinness!

To make the hand pies

Preheat oven to 400F.

Remove the 2 sheets of puff pastry from the refrigerator.

Unfold and roll out slightly.

Cut each sheet into 9 even squares.

Place 2 tablespoons beef and Guinness mixture in the center of each square.

Top with another puff pastry square.

Seal the edges with a fork or crimp.

Cut a small slit in the center of the top sheet and brush with an egg wash (1 whole egg + 2 tbs water mixed.)

Place on a parchment-lined baking sheet.

Bake at 400F for 25 minutes or until the pastry is golden brown and flaky.

Remove from the oven and serve warm with an ice cold Guinness!


*If you don’t like Guinness, feel free to use your favorite beer.

*Be sure to thaw your puff pastry overnight in the refrigerator or for 3 minutes at room temperature.

*If you like this recipe, leave me a comment and rate it with some stars!!

  • Category: Appetizers, Tapas


  • Serving Size: 1 pie
  • Calories: 181
  • Sugar: 0.5g
  • Sodium: 171.2mg
  • Fat: 9.3g
  • Saturated Fat: 2.9g
  • Trans Fat: 0g
  • Carbohydrates: 12.9g
  • Fiber: 0.8g
  • Protein: 8.9g
  • Cholesterol: 28.8mg