- I know you're a big fan of steak.
I'm guessing you're a big fan of beer.
Me too.
We're gonna put these two together
in a steak and ale hand pie
for a delicious, hearty, on-the-go meal.
Let's get it started, you've got this.
(upbeat music)
We're starting with thin cut sirloin tip steaks.
About a pound total and cut about 1/2 inch thick.
Sirloin tip is actually a cut from the round.
You might see it labeled as knuckle or round tip steak.
We wanna cut these to a nice uniform cube shape
and then we'll season them with a teaspoon of kosher salt
and 1/2 teaspoon of fresh cracked black pepper.
Get a Dutch oven hot and add a couple teaspoons of oil.
And just when the oil starts to smoke,
go ahead and add those beef cubes to start browning.
Now work in batches here to avoid overcrowding the pan,
otherwise you'll just be steaming the beef.
Those brown bits are gonna add nice flavor for us
as we build this dish.
Don't be afraid to add a little bit more oil
to make sure you're browning on at least two sides.
Next, we'll get some diced onion and minced garlic going
so you can work on those knife skills of yours
and we'll have them join the beef
for the nice flavor party.
Pour in a teaspoon of Worcestershire sauce
and a cup of beef broth and we'll reduce that heat to low
and simmer that goodness for about 20 minutes.
In a small pitcher, put 3/4 cup of dark beer.
A stout or a dark ale is ideal here.
In this case, I'm rolling with Guinness,
'cause well, Guinness.
Add two tablespoons of corn starch and whisk that up.
This will become your thickening slurry.
Go ahead and pour that into your beef and stir it up
and get this rocking over medium heat
to get that sauce nice and thick.
Once it's thickened we're gonna go ahead
and turn the heat off and add a frozen carrot
and peas blend and some frozen diced potatoes.
This is a great recipe to take advantage
of the convenience of those frozen vegetables.
Now let's get our work surface ready
with a nice gratuitous flour throw.
While the beef and veg blend cools,
we'll roll out store-bought biscuit dough
to form these hand pies.
Jeez!
I'm always surprised when that thing pops.
We'll take each disk and just get them
onto that floured surface and with a rolling pin,
we're gonna roll these out
to a nice seven-inch or so diameter circle.
Now, store-bought biscuit dough is perfect for this recipe.
Really, all it's doing is hugging that nice,
wonderful beef flavor that we've got going on
for the inside.
Whisk up an egg with a couple teaspoons of water,
and that's gonna work as our glue
to hold these meat pies together
and we'll also use it as our egg wash on the top after.
Now, take a break if you need to, you've earned it.
All right, here's the flavor.
Now let's get this filling wrapped up into some hand pies.
About 1/2 cup in center of each circle,
and then we'll brush that egg wash
on the exposed half circle to encapsulate it.
And we'll fold over the dough.
Notice how I push out any air bubbles
before closing them up.
Closing it up with tines of a fork is perfect.
And then put them on parchment on a sheet tray.
Poke some vent holes in the top of each for steam to escape
and then brush with the rest of that egg wash.
That's gonna develop a great crust.
Into the oven for 15 minutes.
Let them sit and cool here before having at it.
Let's cut one open and see what we've got here.
Oh, that looks good.
Let's have a bite.
So good, so comforting.
You're gonna love this.
It'll warm your hearts, my friends.
For more recipes and techniques like these,
please press Like and make sure to Subscribe.
Looking forward to having you again soon
in the Test Kitchen.