#aleandbeef

These mini steak and ale pies are hearty, savory, and perfect for a cozy night in. Tender beef cooked in ale and beef stock, encased in flaky puff pastry.

Ingredients: 500g diced beef. 1 onion, finely chopped. 2 cloves garlic, minced. 200ml ale. 200ml beef stock. 2 tbsp Worcestershire sauce. 1 tbsp tomato paste. 1 tbsp flour. Salt and pepper to taste. 500g puff pastry. 1 egg, beaten, for egg wash.

Instructions: Warm the oven up to 400F 200C. Over medium-high heat, brown the beef cubes in a large pan. Put in the minced garlic and chopped onion. Cook until the onions are soft. Add the tomato paste, Worcestershire sauce, ale, and beef stock. Mix well. Add the flour and stir the mixture until it gets thick. Add pepper and salt to taste. Let the sauce thicken and the beef get tender for 30 minutes. If you want to make a pie, roll out the puff pastry and cut it into circles to fit your pie bowls. Use pie molds to put the cooked beef mixture in. Place circles of puff pastry on top and press the edges together to seal. Brush the tops with an egg wash to make them golden. After the oven is hot, bake the pastry for 20 to 25 minutes, or until it turns golden and puffs up. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 55 minutes