Guinness- Braised Short Rib Pie! (Hand Pies)

Ever tried to pack the essence of an Irish pub into a handheld treat? That's pretty much the mission when you dive into making Guinness-braised short rib hand pies. We're talking tender short ribs, cooked low and slow in a Guinness-based broth, then packed into a flaky pastry shell. This isn't just comfort food, this is “put on your favorite wool sweater and cue the folk music” level comfort.

Here's a fact: pies have been around since the ancient Egyptians, but leave it to the Irish to stuff it with booze-braised meat. Now, I'm not saying the pharaohs wouldn't have loved a good stout in their pastries, but history took its time getting us there. Can you imagine the taste test session in Dublin that led to this concoction? "Lads, you know what this pie needs? A pint."

Making these at home isn’t just about the taste, it’s about the adventure. I mean, who doesn’t want their kitchen to smell like a cozy pub? It’s a culinary trip to the Emerald Isle without leaving your home. And let’s not forget the bragging rights. Nothing says “I know my way around the kitchen” like pulling out these bad boys. They’re the culinary equivalent of a mic drop. Tuck in, lads and lasses. 🤘🏼Adam

Yield: 6-8 hand pies

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Stout-Braised Short Rib Hand Pies!

Ingredients

• 1 Pie Crust *see note
• 2 Tbsp Neutral Oil
• 3 pounds Bone-in Short Ribs
• 1 Onion, diced
• 2 Carrots, diced
• 3 Garlic cloves, minced
• 1 Tbsp Tomato Paste
• 1 Tbsp Thyme, finely chopped
• 1 tsp Rosemary, finely chopped
• 1 Bay leaf
• 1/4 cup All-purpose Flour
• 1 cup Stout Beer
• 2 cups Beef Stock or Water
• 1/2 pound Yukon Gold Potatos, diced
• 1/2 cup Frozen Peas
• 1/2 cup Parsley, finely chopped
• 1 Egg, beaten
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. 1. To a heavy bottomed dutch oven or something similar over medium-high heat, add the neutral oil and sear the Short Ribs until brown and crusty all over. Remove the short ribs from the pan and set aside.
2. 2. Reduce the heat to medium and add the onion and carrots to the pot and cook until broken down and the onions are barely translucent. Add the minced garlic, tomato paste, thyme, rosemary and bay leaf then stir for 1 more minute. Stir in the flour until it coats the vegetables the pour in the stout and beef stock. Season with salt and pepper, cover the pot and put in a cold oven. Set the oven to 250F and braise for 3-4 hours, or until the short ribs fall off the bone.
3. 3. Remove the dutch oven from the oven and put it on the stovetop. Increase the oven temperature to 400F. Remove the short ribs from the mixture, take the meat off the bone and set it aside. Bring the mixture up to a boil, skim most of the fat off the top then add in the diced potatoes. Reduce the braising liquid down 90% into a thick, dark liquor. Once reduced, stir in the shredded short rib, frozen peas and parsley. Let the mixture cool before adding it to the pie crust.
4. 4. Roll the pie crusts out to 1/4 inch thickness and with a ring mold cut 4-5 inch circles out of the dough. Dollop a couple tablespoons of the short rib filling in the center of each pie crust then seal them by crimping the edges closed.
5. 5. Score the hand pies with a knife, then brush them in egg wash and a pinch of salt. Bake for 15-20 minutes or until the pies are golden brown.
6. 6. Serve with good mustard, good beer and a VERY good ‘tude.

Adam's Notes

• I use the same short crust recipe for all savory baking. It’s called “Pate Brisee” and the full recipe and technique can be found over in my Quiche video.