Mini Beef And Guinness Pies

• 1 tbsp vegetable oil
• 1 lb beef skirt steak, finely chopped
• 1 medium onion, finely chopped
• 2 tbsp flour
• 1 bottle (12 oz) Guinness stout
• 1 cup beef stock
• 5 None refrigerated pie crusts
• 1 None egg, lightly beaten

1. Heat oil in large saucepan on high heat. Cook beef, stirring, until browned. Add onion; cook, stirring, until softened. Add flour; cook, stirring, until mixture bubbles and is well browned.
2. Gradually add stout and stock, stirring until gravy boils and thickens. Reduce heat to low; cover and simmer, stirring occasionally, 1 hour. Uncover; simmer, stirring occasionally, 30 mins. Cool filling 10 mins then refrigerate until cold.
3. Preheat the oven to 425u0b0F. Lightly grease three 12-cup mini muffin pans.
4. Lightly roll out pie crusts on floured surface. Using 2 1/3-inch pastry cutter, cut 36 rounds from pie crusts. Pace 1 round in each of the muffin cup. Using 2-inch pastry cutter, cut 36 rounds from remaining pie crusts.
5. Spoon 1 heaping tsp of the cold filling into each crust. Brush around edges with beaten egg. Top each pie with smaller pastry round. Press gently around edge to seal; brush with remaining egg. Using sharp knife, make two small slits in top of each pie.
6. Bake pies about 15 mins or until lightly browned. Cool in pan 5 mins. Remove from pan; place on serving platters.

vegetable oil, beef skirt steak, onion, flour, stout, beef stock, egg

Taken from recipes-plus.com/api/v2.0/recipes/35826 (may not work)