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Boozy Burger and Fry Pies (and Cheddar Ale Dip) #Crisco #PerfectPies

Boozy Burger and Fry Pies and Cheddar Ale Dip

Prep Time: 20 mins
Cook Time: 20 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.


  • 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


  • 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.