Viral Dish! Easy Mini Ale and Meat Pies :: You Have To Try

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Easy Mini Ale and Meat Pies

"A conventional meat and ale pie. Superb taste, cheaper to make, and absolutely delicious and filling. The pies can be wrapped and frozen when they've been cooked and cooled completely."

Ingredients :

1 tablespoon all-cause flour, or as wanted
2 (9 inch) frozen pastry crusts, at room temperature
three (3x5-inch) loaf pans
2 tablespoons vegetable oil
2 medium potatoes, diced
2 stalks celery, diced
1/2 huge white onion, chopped
1 massive carrot, diced
1 pound ground beef
1/4 cup frozen peas
1/4 cup frozen corn
1 (12 fluid ounce) can or bottle dark ale
2 tablespoons all-motive flour
2 cups decreased-sodium pork stock
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon tomato bouillon (optionally available)
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 egg, crushed

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H25M

Preheat the oven to 350 stages F (175 tiers C).
Lightly flour a work floor. Roll each crust out to approximately 1/eight-inch thick. Cut dough to suit 3 3x5-inch loaf pans. Push dough into tins and up the rims using your fingertips. Roll out closing dough for use as pinnacle crusts and set aside.
Heat oil in a big pot over medium warmness. Add potatoes, celery, onion, and carrot. Cook, stirring from time to time, until onions are translucent, about 5 mins. Add pork and prepare dinner until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced via a bit greater than half, stirring occasionally, about five mins.
Add flour to the vegetable-ale aggregate and stir constantly until thick and almost pasty, 1 to 3 mins. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce warmth and simmer till filling aggregate reduces to preferred thickness and potatoes are cooked through, 7 to 10 mins.
Remove pot from warmth and allow filling to cool barely. Fill crusts with filling. Top with last dough and pinch edges to seal. Brush tops of pies with overwhelmed egg wash. Cut three slits in the top of every pie for air to get away. Place tins on a baking sheet.
Bake in the preheated oven till golden brown, about half-hour.

Notes :

Fresh vegetables can be replaced by way of frozen.
Fresh garlic can also replace garlic powder.
For a shepherd's pie model, omit the diced potatoes and upload mashed potatoes to the lowest of your pie.

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