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Mini Guiness Pies

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Mini Guiness Pies
Nut Free

Makes 6 Mini Pies


500 g Chuck Steak Cubed Evenly

2 TBSP Plain Flour

1 Onion Finely Sliced

2 tsp EVOO

2 Cloves of Garlic Finely Sliced

1 tsp fresh Rosemary Finely Chopped (Plus some extra sprigs for decoration)

400 mL Guinness

2 Carrots roughly chopped

3/4 cup Diced Butternut Pumpkin (skin removed)

1 tsp dried mixed herbs

1 Beef Stock Cube Dissolved in 1/4 cup Boiling water

1/2 Cup Frozen Peas

2 Sheets Puff Pastry

1 Egg lightly whisked


Place steak in a container with flour and a little salt and toss to cover steak


Heat oil in a large cast iron casserole pot and sear the steak on all sides. Remove from heat.


Place the onions back into the pot and cook until tender, stir regularly.


Add in the water and dissolved stock cube to deglaze the pot.


Place the steak, carrots, mixed herbs, rosemary, pumpkin and garlic into the pot and stir. Pour in the Guinness and mix.


Bring the mixture to the boil, then reduce to a simmer. Cook for around 1 to 2 hours on very low heat and mix occasionally. Once the mixture has thickened, add in the peas, allow them to heat through and remove from the heat and preheat oven to 200 degree Celsius.


Divide the filling into 6 small-medium ramekins.


Cut the puff pastry sheets into 4 even sized-squares. Top each ramekin with a square of puff pastry and fold the edges so that there is no pastry hanging over the ramekin edges.


Make a small cross in the middle of the pastry with a knife. Then brush the pastry with whisked egg


Place ramekins into the preheated oven and cook for around 10-12 minutes or until the pastry is cooked.  Top with Rosmary Sprigs and enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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