Boozy Burger and Fry Pies

Use your favorite beer to make these Boozy Burger and Fry Pies, or dish it up as a warm Cheddar Ale Dip. Perfect for parties as well as snacking at home.

I am excited to be a Crisco Pie Partner and to bring you this final delicious pie post sponsored by Crisco. I don’t post savory recipes often…but when I do they’re boozy. 😉 For this final Pie Partner Challenge I wanted to tackle the savory pie theme.

My husband and I came up with these Boozy Burger and Fry Pies when we were at a restaurant munching on some soft pretzels and beer cheese dip.  Even though he’s not a drinker he loves to munch on beer-cheese-anything… from bread, to dip, to soup. So I made this recipe to be enjoyed in the form of mini savory hand pies or as a warm dip, perfect for football parties or snacking on at home.

I told you abut my irrational fear of homemade pie crust a few weeks ago. Since then I’ve been making the Crisco Perfect Pie Crust and chatting with the folks over at the Crisco Pie Hotline. You can call 1-877-ForPieTips and they’ll gladly answer all of your pie crust questions.

If you’re not a phone talker you could also pop over to the Crisco Pinterest Boards for holiday pie baking inspiration or the Crisco website to find tips and recipes from Michele Stuart, author of the best-selling cookbooks Perfect Pies and the new Perfect Pies & More. There’s a Michele Stuart baking bundle up for grabs on the Crisco site as well. Simply enter their Rate and Review Promotion for the chance to win.

I hope you make these Boozy Burger and Fry Pies or Cheddar Ale Dip for your next party. You can’t go wrong with pie crust, cheese, potatoes, and a little booze.

Boozy Burger and Fry Pies and Cheddar Ale Dip

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Use your favorite beer to make these Boozy Burger and Fry Pies, or dish it up as a warm Cheddar Ale Dip. Perfect for parties as well as snacking at home.

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Ingredients

• ▢ 1 lb lean ground beef or turkey
• ▢ 1 small yellow onion, diced
• ▢ 1 Cup shredded, frozen hashbrown potatoes
• ▢ 2 cloves garlic, minced
• ▢ 1/4 cup unsalted butter
• ▢ 1/4 cup flour
• ▢ 1 cup beer
• ▢ 1 cup heavy cream
• ▢ 2 cups shredded sharp cheddar cheese, you can add up to 3 cups as preferred
• ▢ 3 Tablespoons ketchup
• ▢ 2 Tablespoons mustard
• ▢ Pie Crust

Instructions

 

• For the dip:
• 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.
• For the pies:
• 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.

Original recipes and images © In Katrina's Kitchen

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