Mini Stout Pies

Ingredients

• 0.5 cup carrots diced
• 1  eggs 
• 1 tablespoon flour all-purpose
• 1 clove garlic minced
• 6 oz ground beef 80% lean (at least )
• 1 tablespoon olive oil 
• 1 cup onion diced
• 0.5 cup peas sweet frozen thawed
• 1 box pie crust dough refrigerated softened
• 0.5 teaspoon salt 
• 0.8 cup porter 
• 1 teaspoon sugar 
• 1 teaspoon thyme leaves dried
• 1 tablespoon tomato paste 
• 1 tablespoon water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• aluminum foil
• cookie cutter

Directions

1. In 10-inch skillet, heat oil over medium-high heat.
2. Add beef; season with 1/2 teaspoon salt. Cook 3 to 5 minutes until browned, stirring frequently to break up beef.
3. Add onions and carrot; cook 3 to 5 minutes or until softened. Stir in peas, thyme and garlic; cook 1 minute.
4. Reduce heat to medium-low. Stir in tomato paste.
5. Add flour; cook and stir 1 minute.
6. Add beer; cook and stir 1 minute or until beer thickens. Stir in Worcestershire sauce and sugar. Season to taste with additional salt.
7. Remove from heat; cool 10 minutes.
8. Meanwhile, heat oven to 375F. Line cookie sheet with foil.
9. Unroll pie crusts on work surface. Using 4-inch round cookie cutter, cut 8 crust rounds.
10. In small bowl, beat egg and water with fork until well blended.
11. Brush small amount of egg mixture around edge of each crust round.
12. Spoon 1 to 2 tablespoons cooled beef mixture onto half of each crust round. Fold untopped crust over beef mixture (pies will be full). Press edges with fork to seal. With knife, cut 3 small slits in tops.
13. Place on cookie sheet.
14. Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.