Beef and Bourbon Pie




Introduction: Beef and Bourbon Pie

I'm not sure why I didn't put the pie on a plate for this pic. No use crying about it now, its gone.

You will need a few items to recreate this instructable.

4-inch springform pans

Cookie sheet to bake pies on in case they leak

Large bowl to mix dough

Large bowl to mix filling

Large frying pan, I use an antique cast iron chicken fryer.

Large spoon for cooking ground beef and stirring veggies

Slotted spoon to strain beef from pan

Measuring cup

Cutting board and sharp knife

Rolling pin

250ml large mouth canning jar, lid and ring not required

1tbsp measuring spoon

Dough blender, I use an antique that has been handed down to me.

Cheese grater

Plate to grate cheese onto

Plastic wrap

Fork to whisk egg

Brush to apply whisked egg to pastry

Refrigerator and oven of course

Ingredients are somewhat fluid. You can adjust most of them to your liking. Just because I use garlic doesn't mean you have to. I'm a garlic farmer so it's a must in my cooking. Just create a filling that you and your family will enjoy.

These are my ingredients for the filling

2 heads of garlic, buy local not from China!

4 carrots

5 small onions

12 large cremini mushrooms

1kg lean ground beef

Hawaiian black salt

Watkins black pepper

Hot pepper powder, I make my own with a mix of organic hot peppers from my farm.

Bourbon, I used 2tbsp of Jim Beam

200g extra old cheddar cheese

A box of Dr. Oetker pie crust If you don't bake often Dr. Oetker is a must. Pastry flour should be fresh. These have a best before date. They make one 10" double crust pie per box. In this case 4 small spring form pies. I no longer have a bag of stale pastry flour in the pantry.

1/2 cup or so all purpose flour for dusting while rolling out dough.

2tbsp cold butter, The Dr. calls for 4tbsp but I tried less and it works out fine.

1 egg, I support my local farmer, you should to. Mine is an 87yr old who supplies the neighborhood with fresh eggs and goes to market twice weekly with his fruit and veggies. The guy is amazing for his age. I helped clean the chicken barn last summer and we kept up the same pace. Fork for fork, it tired me out and I'm only 59.

OK let's get cooking!

Step 1: Garlic

Break apart the garlic and cut off the hard ends.

Wrap the cloves in paper towel and microwave for 15 seconds.

The wrappers should slide off with ease now. Careful, they are hot.

With the side of the knife press the cloves firmly.

Now mince them up to your desired size. No one wants to come across half a garlic in their fork full.

Step 2: Onion

OK it's crying time. Just suck it up, this wont take long.

I chop my onions in half, slice them lengthwise 8 to 10 times then turn them 1/4 turn. I try to keep the pieces together, this keeps the surface area exposed to a minimum. Thus keeping tears to a minimum as well.

Eventually you must dice. A pair of swimming goggles could be helpful but I just use this step as a sinus cleans.

Scrape the onions into a bowl with the garlic and set aside. Waaayyy aside!

Step 3: Mushrooms

I like cremini mushrooms for their firm texture.

I slice them 3 to 5 ml thick. I don't want them paper thin or diced.

They look nice when you can see the shape when you fork up a mouthful.

Step 4: Carrots

What can one say about the carrot? They add colour and a bit of sweetness.

Cut off tips, peel and dice. I save the tips and peels for my rabbits. They compost nicely as well.

Step 5: Meat

This instructable was inspired by a sale on ground beef. $6.35kg for lean ground is as cheap as it gets these days.

Into the antique cast iron chicken fryer it goes and on goes the lid.

I start on the high side of medium heat and cut back as needed.

Step 6: Seasoning

Seasoning is a process that is personal to the chef and those he or she is feeding.

My son gifted us a bag of Hawaiian black salt for Christmas this year so it has been our go to salt for the past three months.

The Watkins company has a nice black pepper it's not cheap but always tasty.

I make my own hot pepper powder. It is a mix of six varieties this year. Habanero, cayanne, red chilli, jalapino, cherry bomb and hot Hungarian.

You can use whatever you have in what ever quantities you and yours can handle.

Step 7: Cook and Remove From Pot

I wait until the meat is cooked then I season to my liking.

I think I sprinkled about 1/2tsp of both salt and hot pepper and 1/4tsp black pepper. I will revisit seasoning later.

With a slotted spoon remove the meat leaving the juices behind.

Step 8: Carrots

Add the carrots to the hot juices.

Cook until the crunch is gone but still firm.

Remove carrots and pour the cooking liquid into your measuring cup.

Step 9: Garlic and Onion Time Again

Now toss the onions and garlic into the pot on low side of medium heat and cover.

Stir around after 1 minute or so then add 1/2 the cooking liquid and cover.

Simmer for another minute or two until the onions are soft but not mush

Step 10: Mushroom

Now we invite the fungi to the party.

Mix the mushrooms gently into the mix trying not to break them to much.

Add the rest of the reserved juices over the mushrooms and cover.

Step 11: Carrots and Beef Return

Once the mushrooms are limp add the carrots and beef to the pot.

Mix gently.

Step 12: Bourbon Time

I mixed in 1tbsp of bourbon but found the flavour to be to faint so I added another.

Another grind of salt and I was happy.

I put the filling into a bowl and put it into the refrigerator until tomorrow.

See you then.

Step 13: Time to Build Pies

Good day!

I have my space and tools ready so lets make some pies.

Before we get flour all over the place, the cheese needs to be grated.

I used half of this 400g bar of extra old cheddar.

Step 14: Dr. Oetker Pie Crust

The Dr. Oetker mix is your flour salt baking powder and milk in a box.

All you do is add butter and water then mix.

The box calls for 4 tbsp of butter. I use just over half that to be a bit healthier.

Cut the butter in until it is the size of peas.

Add 3 tbsp cold water and mix with a fork then add 3 tbsp more and mix until clumping.

Now knead until there are no dry bits then roll into a ball.

I now wrap the ball and refrigerate so I can wash the bowl, Fork and wire butter cutter.

Step 15: Prepare to Fill Spring Forms With Pastry.

A short wide mouth canning jar will make it easy to add the pastry to the form.

Step 16: Lets Get Ready to Roll

Cut the pastry dough into four equal portions then cut 1/3 off each piece.

Wrap the 4 smaller pieces and refrigerate them.

Wrap three of the larger ones and refrigerate as well.

Step 17: Now Roll Out Pastry

Sprinkle the counter with flour.

Roll the ball in the flour.

Now roll it out as round as you can.

I know, that doesn't look round.

This is a do as I say not as I do moment.

Step 18: Put Pastry Into Spring Form

Lay pastry evenly atop the inverted jar.

Put spring form over top and carefully slide to the edge of the counter and flip it over.

Now slide the jar against the sides pressing the pastry into place then set aside.

Now make 3 more just like this one.

Then roll out the tops as well with the smaller balls of dough.

Step 19: Get Ready to Fill and Cover

I now warm the refrigerated filling in the microwave for 4 minutes stir it then heat for another 3 minutes.

You will now need to clean up your work space or there will be flour all over the place.

Now break an egg into a bowl and add 2 tbsp water then mix it well.

Add layers of meat mixture followed by shredded cheese until the forms are full.

Press each layer down a bit as you fill them.

Put the extra filling in the fridge for later.

Step 20: Cover

Now brush the edges of the filled forms with the egg water mix.

Then brush the tops with the mix as well. This will help the tops bond to the sides.

Once the tops are on, collect the extra bits and pinch them into as neat an edge as you can.

Remember the spring form needs to be removed without breaking the edge of the pie.

Step 21: Get Them Ready for the Oven

Once pinched around the edges, brush the tops evenly with egg mixture.

To avoid blowing up like a balloon, make vent cuts to let steam escape.

I made simple X cuts but you can be more artistic if you like.

Step 22: Now Bake

These baked on a cookie sheet for 23 min at 425°f

Once cooked, let them cool on a rack for 1/2 hour before removing the spring forms.

All ready to eat with a Brothers Brewing craft beer.

Step 23: Don't Waste the Leftover Egg and Filling

The egg does have some water in it but it still cooks up fine.

This is a perfect snack while you wait for the pies to bake.

If you got this far.

Thanks for reading my instructable.

I recently watched a tutorial on how to fix a broken Samsung Note 1 cellphone. I've had a broken one in my desk for a few years. I fixed it to use for making instructables. I found some focusing issues after creating this project. You can't go back and re shoot. Some of my pics are a bit blurry I know. I even left out a few I would have liked to include. Tune into my next attempt and see if I get any better.

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    3 years ago

    Hey @DanPro! Just so you know, I've now made these 3 times, and they are a hit!

    I've done a variation with a gluten-free crust, which worked better than expected. I've done quantities of 8 which is a challenge - if they're all on the same cookie sheet they don't get as done, and require more time. So the second time I did it I put 4 on each sheet in 2 ovens (our Samsung oven has a way to split it in half).

    The other variation I've done was to buy a big set of fondant-cutting tools and make leaves, butterflies, letters, stars, and other things to decorate the tops with right before the egg-wash.

    Thanks for the great instructable - which also inspired me to make my own, which I'll post later this week on an unrelated food topic :)


    Reply 3 years ago

    That's fantastic Bill! I look forward to you posting your Instructable. The leaves etc. top it off nicely. I haven't had lunch yet 1:15 pm. Your pie has pushed me over the edge. Sorry to cut this short but I gotta go eat now. Thanks for the update.


    Reply 3 years ago

    Hey - one more question.

    Prepping the filling the night before, and then heating it back up. Is this so the flavors mix? I'm making these again in a few weeks, but I won't be home until like 8:00pm the night before, so I was thinking about doing it the morning-of, or even right before - like without even letting the mixture fully cool. What are your thoughts on this?


    Reply 3 years ago

    Hey Bill
    For me its more having enough time to do it all in one shot. I don't think it should be a problem. When we make 20 french meat pies we always put the filling in warm and it works fine. This is just a bit taller and the crust is the same mix.


    3 years ago

    Oh man I am hungry now. This looks tasty!


    Reply 3 years ago

    It was tasty, now just a fond memory.
    I'm honored to be the first Instructable you commented on.


    3 years ago

    I'll be making these some night this week. We recently had a cow butchered for us, and I have been looking for an excuse to buy some small springform pans. Plus - recently bought a cast-iron skillet.

    And did I mention I also need an excuse to buy some bourbon?


    Reply 3 years ago

    Hey Bill,
    Wow you'll be making lots of wondrous beef recipes with that much to work with!
    Love the cast iron!
    Enjoy the bourbon!


    Reply 3 years ago

    The pans are on the way from Amazon, and the shopping trip is planned tonight. Thanks for all the pictures, that is what always makes recipes so hard - not knowing what it's supposed to look like.


    Reply 3 years ago

    My pans took quite a while to arrive.
    You may want to hold off on the beef.
    Unless of course it's a great deal, then buy and freeze.


    Question 3 years ago on Step 1

    Is the amount of Beef right? 2kg? That's over a pound of beef per pie, and I'm not even sure a pound of beef would fit in the springform pan, let alone with all the veg. I know you had a little left over - but that seems like a LOT.


    Answer 3 years ago

    Hi Bill,
    Heather S Beierbach also pointed out that measure.
    After sleeping on it I must agree.
    I must be mistaken.
    That old metric standard conversion thing raising its ugly head again.
    A Canadian border town issue for the past 40+ years.
    Mind you a bowl of filling in the refrigerator would never go to waste in my house.
    Happy creating!


    3 years ago

    I think I'll have to give it a try, but without the mushrooms. We're not mushroom fans.

    Funny that everything was metric, then you used Fahrenheit.


    Reply 3 years ago

    You can wrap just about anything in a spring form pie and it will look delicious.
    I'm thinking maybe personal size lasagnas.
    Ha! I never noticed the metric thing.
    My Bosch oven is set to Fahrenheit.
    To tell you the truth I never really caught on to the metric thing fully.
    I know that 30 Celsius is summer but 350 Fahrenheit has been in the kitchen my entire life, That will never change.
    I'm in Canada near the US border so depending on what TV station I watch I get either or.


    Reply 3 years ago

    I was kinda wondering where you were located as I read the directions; I was seeing metric all over the place, then bam - Fahrenheit? Plus I noticed the "Cracker Barrel" part and that made me wonder too. Knowing you're in Canada and near the border, everything makes sense why it's a bit of a jumble!

    Anyhow - with your beef I noticed it said "lean", but not what that meant. Here in the States, our ground beef is usually sold with a ratio; 80/20 (meat to fat ratio) being on the leaner side, but usually lean-lean is in the 90/10 or 95/5 range. Cheap ground beef - which I think is best for hamburgers, is more in the 75/25 range (fat is where the flavor is - plus you don't want your burgers dry, either).

    So - what does "lean" mean in Canada? Is it closer to the 80/20 - or 90/10? Or does the fat ratio matter much for these?


    Reply 3 years ago

    I wish there was a hard set rule. I find that some places advertise lean and it melts out to be lots of grease in the pan. Others cook up fairly dry.

    Heather S Beierbach
    Heather S Beierbach

    Reply 3 years ago

    Haha, DanPro. I live in Canada and also close to the US border! I've also always been annoyed about our country becoming metric (that was with the previous Trudeau government, lol) as it was unnecessary (apparently for trade-- what couldn't those people convert?!) and costly. So just as a matter of holding onto my opinion, I've been mentally converting from Metric to Imperial ever since for everything! (Likely why I noticed you saying 2 Kg instead of 2 pounds for the ground beef, lol). And Thank You for a Beef Recipe!!

    Heather S Beierbach
    Heather S Beierbach

    3 years ago

    I'm going to try these meat pies-- they look really tasty and good. I don't have the 4" spring form pans, but would work in large ramekins, or onion soup bowls, or something similar-- wouldn't likely be able to unfold as beautifully, but could be served in those. One thing I noticed was that you listed the ground beef as 2 Kg. I thought that's an awful lot as that would be ~4 lbs. I looked at your photo though and it was ~ 1 Kg that you used (so ~2lbs). Just thought that should be clarified.


    Reply 3 years ago

    Hi Heather,
    Maybe lining with parchment would help them release from a rigid container.
    You may have to leave the dough a bit thicker so it will stand while filling.
    I see the meat confusion. I bought two of those packages and used them both.
    It's surprising how much those little forms hold. I did have some left over filling, not much though. Having raised 5 kids, leftovers have always welcome. Better than one less than full pie.

    After sleeping on it I think you're correct.
    I have edited the recipe to 1Kg of ground beef.
    Thank you for pointing that out.
    Though having a bowl of the filling in my fridge right now would be welcome.


    3 years ago

    You mention microwaving cloves and then smashing them but what weight/ how many?Can’t see in ingredients list. Would like to know. Thanks.