Boozy Burger & Fry Pies

Boozy Burger & Fry Pies

By | 2019-03-07T08:08:46+00:00 March 7th, 2019|0 Comments

Category, DifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients for the pie
 1 lb lean ground beef or turkey
 1 small yellow onion, diced
 1 cup shredded, frozen hashbrown potatoes
 2 cloves garlic, minced
 ¼ unsalted butter
 ¼ cup flour
 1 cup Sasquatch Stout (Old Yale Brewing)
Ingredients for the dip
 1 cup heavy cream
 2 cups shredded sharp cheddar cheese (you can add up to 3 cups as preferred)
 3 tbsp ketchup
 2 tbsp mustard

Instructions for the dip
1

In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.

In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.

Add the beer and the heavy cream, again stirring constantly until mixture comes to a simmer.
Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.

Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through.
Serve warm.

Instructions for the pie
2

Set aside and refrigerate desired amount of Cheddar Ale Dip until firm (at least 20 minutes).

Preheat oven to 350° F.

Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).

Fill your mini pie rounds with approximately 2 Tablespoons of dip.

Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.

Featured Beer
3

Sasquatch Stout from Old Yale Brewing was voted “Best Beer in Canada” for 2014! This beer is smooth with notes of mocha, coffee and roasted barley and pairs well with a steak, oysters or even chocolate cake!

Recipe author or source
4

http://www.inkatrinaskitchen.com/boozy-burger-fry-pies

Ingredients

Ingredients for the pie
 1 lb lean ground beef or turkey
 1 small yellow onion, diced
 1 cup shredded, frozen hashbrown potatoes
 2 cloves garlic, minced
 ¼ unsalted butter
 ¼ cup flour
 1 cup Sasquatch Stout (Old Yale Brewing)
Ingredients for the dip
 1 cup heavy cream
 2 cups shredded sharp cheddar cheese (you can add up to 3 cups as preferred)
 3 tbsp ketchup
 2 tbsp mustard

Directions

Instructions for the dip
1

In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.

In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.

Add the beer and the heavy cream, again stirring constantly until mixture comes to a simmer.
Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.

Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through.
Serve warm.

Instructions for the pie
2

Set aside and refrigerate desired amount of Cheddar Ale Dip until firm (at least 20 minutes).

Preheat oven to 350° F.

Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).

Fill your mini pie rounds with approximately 2 Tablespoons of dip.

Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.

Featured Beer
3

Sasquatch Stout from Old Yale Brewing was voted “Best Beer in Canada” for 2014! This beer is smooth with notes of mocha, coffee and roasted barley and pairs well with a steak, oysters or even chocolate cake!

Recipe author or source
4

http://www.inkatrinaskitchen.com/boozy-burger-fry-pies

Boozy Burger & Fry Pies