Crispy Irish Beef Guinness Hand Pies (Print)
Flaky pastry pockets filled with tender beef, vegetables, and rich Guinness gravy—a handheld Irish comfort classic.
# 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
# How to Make:
01 - Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides for about 5 minutes. Transfer to a plate and set aside.
02 - In the same skillet, add onions, carrots, and parsnip. Sauté for 4–5 minutes until softened and fragrant.
03 - Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle flour over the mixture and combine thoroughly to cook out the raw flour taste.
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 has thickened. Uncover during the last 10 minutes to reduce further if needed.
05 - Stir in frozen peas and remove from heat. Let the filling cool completely before assembling pies.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry if needed and cut each sheet into 4 equal rectangles, totaling 8 pieces.
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 vent slit on top for steam to escape.
08 - Place hand pies on the prepared baking sheet. Brush tops with egg wash. Bake for 22–25 minutes until pastry is golden brown and crisp.
09 - Cool slightly before serving. Pies can be enjoyed warm or at room temperature.
# Expert Advice:
01 -
- The way the Guinness creates an impossibly rich, velvety gravy that clings to every tender bite of beef
- That first crack through the flaky pastry revealing steam scented with thyme and comfort
02 -
- Hot filling is the enemy of flaky pastry—let it cool completely before assembling, even if that means making the filling a day ahead
- Those steam vents are essential—without them, your hand pies will burst open in the oven and spill their precious filling everywhere
03 -
- Don't crowd the pan when browning beef—work in batches for proper searing and flavor development
- Brushing the pastry with egg wash twice—once before baking and once halfway through—creates the deepest, most professional looking golden color