Beef and potatoes are cooked to tender perfection with 98 Problems IPA, then wrapped up in neat little pastry pockets in this beer-infused beef pasty recipe by Beer Belly.
2 tbsp neutral cooking oil, like canola
1 medium onion, chopped
2 garlic cloves, peeled and minced
1 tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 lb ground beef, 80% lean
Salt and black pepper, to season
1 cup russet potatoes, peeled and cut into 1/4-inch cubes
1/4 cup 98 Problems IPA
1 cup cheddar cheese, shredded
3 green onions, thinly sliced
2 frozen pie crusts (16 oz total), thawed
1 large egg, beaten with 2 tbsp of water
Heat oil in a large skillet over medium-high heat. Add onions and garlic, and cook until onions are a little browned, 5-7 minutes. Add chili powder, cumin and paprika, stirring until fragrant, about 1 minute.
Add ground beef, season with salt and pepper and cook, breaking apart with a wooden spoon, until browned and cooked through. Stir in potatoes and 98 Problems IPA, season with a little salt, cover and cook until potatoes are fork tender, 5-8 minutes. Remove beef-potato mixture from heat and let cool in a mixing bowl.
Heat oven to 350° F. Gently mix cheddar cheese and green onions into beef-potato mixture.
On a lightly floured surface, roll out dough and cut into 10 4-inch squares. Spoon about 1/4 cup of beef mixture into the center of 5 dough squares, brushing the edges with egg, and top each with remaining dough squares. Crimp the edges with a fork and arrange on a baking sheet. Slice 3 small slits into each pasty and brush with egg.
Bake in the oven until crust is golden brown and flaky, 50 minutes to 1 hour. Serve warm with your favorite hot sauce, paired with a cold can of 98 Problems IPA.