Adam’s favorite beer is stout. So when I suggested that we make these pies, he was most certainly on board! Here’s what you will need:
Start by browning the beef. This will take 3 to 5 minutes.
Throw in the onions and carrots; cook until softened.
Add garlic, dried thyme and peas. Reduce the heat, and stir in tomato paste. Add the flour; cook and stir for about 1 minute. Now, pour in the beer!
Cook about 1 minute. The beer will thicken from the flour. Add Worcestershire sauce and sugar; season to taste with salt. Remove from the heat.
While the filling cools a bit, heat your oven to 375 degrees F. Line a cookie sheet with aluminum foil. Unroll Pillsbury® refrigerated pie crusts onto a floured work surface. Use a 4-inch round cookie cutter to cut out 8 circles.
Brush a small amount of egg wash around the edges of each pastry circle.
Spoon 1 to 2 tablespoons of the cooled beef mixture on one half of each pastry circle.
Fold the other half over the filling (pies will be full). Press the edges with a fork to seal. With a knife, make three small slits on the top of each pie to allow steam to release while baking.
Place the pies on the cookie sheet, and bake 18 to 24 minutes or until golden brown.
Let stand 10 minutes before serving. Enjoy!