Moroccan Plant-Based Tagine
◷ 1 hr 38 min
Main CourseReader rated
Quick Mini Ale and Meat Pies
These mini ale and meat pies are perfect for a cozy night in or a casual gathering with friends. Packed with rich flavors and a flaky crust, they come together quickly for a satisfying homemade treat.
◷1 hr 25 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Prepare Pie Crusts
Start by preheating your oven to 350°F (175°C). Lightly flour your work surface and roll out each pie crust to about 1/8-inch thickness. Cut the dough so it fits three small loaf pans, then gently press it into the pans, making sure it goes up the sides. Roll out the leftover dough to use as the tops and set those aside for now.
2
Saut Vegetables and Beef
Heat some oil in a large pot over medium heat, then add the potatoes, celery, onion, and carrot. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Toss in the beef and cook until it's nicely browned, which should take around 5 to 7 minutes. Add the peas, corn, and ale, and let it cook while stirring now and then, until the liquid has reduced by a bit more than half—this should take another 5 minutes or so.
3
Thicken and Simmer Filling
Sprinkle the flour over the mixture and stir constantly for a couple of minutes until it thickens up and becomes almost pasty. Slowly pour in the stock while stirring all the time. Then add the ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Turn the heat down and let everything simmer gently until the filling thickens to your liking and the potatoes are tender, about 7 to 10 minutes.
4
Seal and Bake Pies
Take the pot off the heat and let the filling cool just a bit before spooning it into the prepared crusts. Place the top crusts over each pie and pinch the edges together to seal them. Brush the tops with some beaten egg and cut three small slits in each one so steam can escape while baking. Put the tins on a baking sheet and pop them in the oven for about 30 minutes, until the pies turn a beautiful golden brown.
Why You’ll Love This Recipe
These pies are perfect for when you want a tasty snack or a quick meal. The combination of ale and savory meat creates a rich flavor that feels special but is easy to make. Their small size makes them great for sharing or enjoying on the go.
Serving Suggestions
Serve these pies warm with a side of tangy mustard or a fresh green salad. They also pair well with a cold beer or a simple vegetable soup for a comforting meal.
Storage Tips
Allow the pies to cool completely before storing in an airtight container. They keep well in the fridge for up to three days and can be reheated in the oven to restore crispness. For longer storage, freeze the pies and reheat directly from frozen.
