Today's guest poster is Susan from Girl in the Little Red Kitchen. I originally "met" Susan almost two years ago through the Food Bloggers Network Facebook group, and we also both participate in the Great Food Blogger Cookie Swap.
Hello The Redhead Baker readers! I'm Susan from The Girl In The Little Red Kitchen and I can't even begin to say how thrilled I am to be here as part of Coleen's celebration of American Beer this week. If you aren't familiar with me or my blog then you probably don't know about my love for beer and cooking with it. I've made ice cream, brownies shepherd's pie and more with it.
While we are celebrating American beer this week, beer of all kinds has a special place in my heart. I met my husband at the Brooklyn Brewery 9 years ago and we've been on many beer adventures since then. From visiting breweries in Belgium, to kolsch houses in Cologne, to brewing beer in my own little red kitchen!
Since it's October and pumpkin is everywhere, I thought I would incorporate my favorite pumpkin ale into this dish today. What I love about Brooklyn's Post Road Pumpkin Ale is the fact that they balance the taste of pumpkin perfectly with the beer. There is just a little hint of sweetness along side the malt and bitterness of the hops. Some pumpkin beers go way over the top, but not this one.
Pumpkin Beer, Meat and Cheese Pies
Recipe by Girl in the Little Red Kitchen
- 1lb ground beef
- 1 large leek, white parts only, sliced
- 1 large carrot, cut into ¼ inch dice
- 2 garlic cloves, finely minced
- ½ teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1- 12oz bottle Brooklyn Post Road Pumpkin Ale (or similar pumpkin beer)
- 1 tablespoon cornstarch
- 2 cups shredded sharp cheddar cheese
- 1 package puff pastry, cut into 6 3X3 inch squares
- 1 large egg, beaten
- In a large skillet over medium heat drizzle a tablespoon of olive oil and sauté the leeks and carrots until soft. About 5-7 minutes. Add the garlic and cook for 30 seconds.
- Stir in the beef and cook until brown and no longer pink throughout. Season with the thyme, salt and pepper. Pour in the pumpkin ale and raise the heat to medium-high. Bring everything to a boil and stir in the cornstarch. Continue to cook the filling until the beer has mostly cooked away and thickened, about 15-20 minutes.
- Meanwhile, heat your oven to 400 degrees and spray 6 jumbo muffin cups with cooking spray. Press the puff pastry squares into each muffin cup and place a tablespoon of cheese in the bottom.
- With a slotted spoon fill each cup with the meat filling and top with the remaining cheese. Using a round 2-3 inch cookie cutter, cut rounds with the remaining puff pastry and put on top of each of the pies. Fold over the dough that is hanging around the edges of the cups onto the round and brush with the beaten egg.
- Bake for 20-25 minutes or until the puff pastry is dark golden brown. Carefully remove from the pan and let sit for 5 minutes before serving.