Today’s guest writer is Susan from Girl in the Little Red Kitchen. I first connected with Susan through the Food Bloggers Network Facebook group nearly two years ago, and we also both take part in the Great Food Blogger Cookie Swap. Her photography always makes me hungry, and I’ve been bookmarking her Strawberry Framboise Sorbet and her Tomato and Crab Soup for future menus.
If you enjoy the recipe below, check out Susan’s blog and follow her on social media: Facebook, Pinterest, Twitter and Instagram.
Hello, Redhead Baker readers! I’m Susan from The Girl In The Little Red Kitchen and I’m delighted to join Coleen’s celebration of American beer this week. If you haven’t visited my site before, you might not know how much I enjoy cooking with beer. Over the years I’ve used beer in a variety of dishes and desserts—from ice cream and brownies to a hearty shepherd’s pie.
Beer has a special place in my life beyond the kitchen. I met my husband at the Brooklyn Brewery nine years ago, and since then we’ve enjoyed many beer-related adventures—from brewery visits abroad to brewing at home in my own little red kitchen. For this autumn recipe I wanted to highlight pumpkin ale, which is a seasonal favorite. Brooklyn’s Post Road Pumpkin Ale is one I particularly like—it balances pumpkin spice with malt and hop character without being overly sweet or cloying. That restrained spice makes it ideal for a savory filling where you want pumpkin notes to complement other ingredients rather than overwhelm them.
These Pumpkin Beer, Meat and Cheese Pies combine savory ground beef with vegetables, pumpkin ale, and sharp cheddar, all tucked into crisp puff pastry cups. They’re great as a warm appetizer, a comforting snack, or a cozy main course served with a simple salad. The recipe uses a cornstarch slurry to thicken the beer-based filling; simmering the mixture concentrates flavor and cooks off much of the beer’s alcohol while preserving the rounded pumpkin-ale character. Puff pastry provides a buttery, flaky shell that contrasts nicely with the rich, cheesy filling.
Pumpkin Beer, Meat and Cheese Pies
Recipe by Girl in the Little Red Kitchen
Ingredients
- 1 lb 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
- 1–12 oz 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 six 3 x 3 inch squares
- 1 large egg, beaten
Directions
- Preheat a large skillet over medium heat and add a drizzle of olive oil. Sauté the leeks and diced carrot until tender, about 5–7 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add the ground beef to the skillet and cook until browned and no longer pink. Season with thyme, kosher salt, and freshly ground pepper. Pour in the pumpkin ale, raise the heat to medium-high, and bring the mixture to a boil.
- Stir in the cornstarch to help thicken the filling. Continue to simmer, stirring occasionally, until the liquid has mostly reduced and the mixture is thickened, about 15–20 minutes. Taste and adjust seasoning as needed.
- Meanwhile, heat the oven to 400°F (200°C). Lightly spray six jumbo muffin cups with cooking spray. Press a 3 x 3 inch square of puff pastry into each muffin cup and place about a tablespoon of shredded cheddar in the bottom of each to create a melty base layer.
- Use a slotted spoon to fill each pastry cup with the meat mixture, then top with additional shredded cheddar. From the remaining puff pastry, cut six 2–3 inch rounds to cover each pie. Drape the rounds over the filled cups, fold any overhanging edges inward, and brush the tops with the beaten egg to encourage a golden finish.
- Bake for 20–25 minutes, until the puff pastry is a deep golden brown and fully puffed. Remove the pies from the tin carefully and let them rest for about 5 minutes before serving. They are best enjoyed warm, when the cheese is still gooey and the pastry is crisp.
Serving suggestions: offer these pies alongside a crisp green salad or roasted autumn vegetables for a balanced meal. Leftovers can be reheated in a moderate oven to preserve the pastry’s texture. These individual pies are also easy to double for a crowd and make a festive option for game day or seasonal gatherings.