Crispy Irish Beef Guinness Hand Pies (Print version)

Flaky pastry filled with tender beef, root vegetables, and rich Guinness gravy for a comforting handheld meal.

# What you 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 - ½ tsp black pepper
14 - 1 tbsp all-purpose flour
15 - ½ cup frozen peas

→ For the Pastry

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

# Directions:

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. 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.
05 - Stir in frozen peas. Remove from heat and let the filling cool completely.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry if needed. Cut each sheet into 4 equal rectangles (8 total).
07 - 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.
08 - Place hand pies on the baking sheet. Brush tops with egg wash. Bake for 22–25 minutes, or until pastry is golden and crisp.
09 - Cool slightly before serving.

# Expert advice:

01 -
  • The beef becomes impossibly tender after simmering in Guinness, practically melting into each bite
  • These freeze beautifully so you can pull out comfort food on busy weeknights
  • The puff pastry creates this irresistible contrast between the crisp golden exterior and the rich, savory filling inside
02 -
  • Cool the filling completely before assembling, otherwise the pastry will become soggy and difficult to seal properly
  • Use a very sharp knife or pizza wheel to cut the pastry—dull edges compress the layers and reduce flakiness
  • These reheat beautifully in a 350°F oven for about 10 minutes, but avoid the microwave which makes the pastry tough
03 -
  • Dont skip the egg wash—its what creates that beautiful golden color that makes these look professionally made
  • If your puff pastry gets too warm while working, pop it in the fridge for 10 minutes to firm up again
  • Leftover filling is incredible over mashed potatoes or in a traditional beef pie

Return