Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 ounces (225g) leftover cooked steak, cut into ½-inch cubes
  • 1 cup (240 ml) beef broth or stock
  • 1 cup (240 ml) stout beer (Guinness works well!)
  • 1 tablespoon all-purpose flour (15 ml)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas (added at the end of cooking)
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • ½ teaspoon salt (2.5 ml)
  • 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into small cubes
  • 6-8 tablespoons (90-120 ml) ice water
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions:

  1. Heat olive oil in a large skillet. Sauté onion, carrots, and celery until softened (about 5-7 minutes). Add garlic and cook until fragrant (about 30 seconds).
  2. Add leftover steak to the skillet and cook briefly to warm through. Sprinkle with flour and cook for 1 minute, stirring constantly.
  3. Pour in beef broth and stout. Stir to deglaze the pan, scraping up any browned bits from the bottom. Add Worcestershire sauce, thyme, and smoked paprika. Season with salt and pepper.
  4. Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, or until the gravy has thickened. Stir in frozen peas in the last 5 minutes of cooking. Remove from heat and let cool slightly.
  5. Combine flour and salt in a mixing bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
  6. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter or bowl to cut out circles.
  8. Place a generous spoonful of steak filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
  9. Place the hand pies on a baking sheet lined with parchment paper (optional). Brush with egg wash. Cut a small slit in the top of each pie to vent steam.
  10. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.