Boozy Burger and Fry Pies and Cheddar Ale Dip
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.
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.