Irish Beef Hand Pies with Guinness Cheese Sauce

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter, and seasoned water can save costs.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more economical.

Grate down about 6 ounces of beef tallow that has been frozen.

Add 20 ounces of all-purpose flour to a bowl.

Mix in 1 tablespoon of black garlic infused sea salt.

Add the grated beef tallow to the flour and coat it.

Scale out 3/4 cup of ice water and add it to the mixture.

Mix by hand until the flour is hydrated and starts to clump together.

Turn the mixture out onto a work surface and knead it into shape.

Work the dough into a rectangular shape and wrap it in plastic.

Refrigerate the dough for about half an hour to relax the gluten.

Slice about 1 cup of onion and 2 cups of savoy cabbage thinly.

Brown 2 Creekstone Farms burger pucks in a 10-inch seasoned steel skillet over high heat.

Season the beef with Yoder Smoker's beef rub and break it up as it cooks.

Once browned, scoop the beef out with a slotted spoon, leaving some fat in the pan.

Add 1 tablespoon of beef tallow to the pan and melt it.

Fry the sliced cabbage and onion in the pan until the onions are translucent and cabbage is cooked down.

Add the browned beef back to the pan along with 1/4 cup of Guinness stout, 1 1/2 teaspoons of Worcestershire sauce, and 1 1/2 teaspoons of Dijon mustard.

Mix everything together and cook until the Guinness is reduced.

Roll out the rested pie dough into a rectangular shape.

Cut the dough into 4-inch squares.

Place about 2 tablespoons of filling in the center of each square.

Use water to moisten the edges, fold the dough over, and crimp with a fork to seal.

Trim any excess dough around the edges to make them neat.

Brush the tops with a mixture of beaten egg and half and half for shine.

Place the hand pies on the grill, aiming for an ambient temperature of about 425°F.

Bake for 50 to 60 minutes until golden brown on the edges and bottom.

For the cheese sauce, pour the remaining Guinness into a pan and add 4 ounces of softened cream cheese.

Bring to a simmer and stir until melted, then add mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens