For a richer flavor, consider using a combination of ground beef and ground pork. Experiment with different ales to find your preferred taste profile. If you don't have loaf pans, you can use a muffin tin for individual bite-sized pies. Ensure the filling has cooled slightly before filling the crusts to prevent them from becoming soggy. To prevent the crust from browning too quickly, cover the pies loosely with foil during the last 15 minutes of baking. These pies freeze beautifully! Wrap them tightly in plastic wrap and then in foil for best results. Reheat in a preheated oven at 350°F (175°C) until warmed through.
Easy Mini Ale and Meat Pies
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS12
Savor the comforting embrace of tradition with these miniature meat and ale pies. Each bite is a symphony of rich, savory flavors, encased in a flaky, golden crust. Inexpensive to create, utterly delicious, and deeply satisfying, these pies are perfect for a cozy night in or a delightful gathering. Prepare them ahead, freeze for later, and unlock a taste of homemade goodness whenever you desire.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol77 mg
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Fiber5 g
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Protein22 g
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Saturated Fat11 g
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Sodium1502 mg
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Sugar6 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C).
02
Step
0 mins
Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
03
Step
5 mins
Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
04
Step
1 mins
Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
05
Step
0 mins
Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
06
Step
30 mins
Bake in the preheated oven until golden brown, about 30 minutes.
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Cory Heidenreich
Jun 30, 2025My kids loved these! A great way to sneak in some extra veggies.
Mauricio Crist
Jun 29, 2025These pies were a hit at my dinner party! Everyone loved the savory filling and flaky crust.
Rory Goyette
Jun 28, 2025I added some chopped mushrooms to the filling, and it was a great addition.
Reid Aufderhar
Jun 23, 2025Freezing them after baking is a lifesaver for busy weeknights. Just pop one in the oven, and dinner is ready!
Conrad Fahey
Jun 14, 2025The recipe was easy to follow, and the pies turned out perfectly. I'll definitely be making these again.
Lane Kuphal
Jun 13, 2025Using a good quality beef stock really makes a difference in the flavor.
Josiane Schultz
Jun 11, 2025I made these for a potluck, and they disappeared in minutes. So easy and delicious!
Catalina Cummerata
Jun 5, 2025Next time, I'm going to try making these with a homemade pastry crust for an even more impressive result.