Introduction to Savory Irish Beef & Sweet Potato Mini Pies
Welcome, fellow food lovers! If you’re looking for a delightful recipe to warm your kitchen and your heart, you’re in the right place. Savory Irish Beef & Sweet Potato Mini Pies are the kind of dish that effortlessly combines comfort and flavor, perfect for busy days when you need a quick yet impressive meal. Picture this: flaky pastry cradling rich beef stew and creamy sweet potato mash. Your family will feel loved and satisfied, and you’ll feel like a culinary superhero, all without breaking a sweat!
Why You’ll Love This Savory Irish Beef & Sweet Potato Mini Pies
These mini pies are a perfect solution for busy schedules. They come together quickly, allowing you to enjoy hearty flavors without spending hours in the kitchen. Plus, the combination of savory beef and sweet, creamy potatoes will tickle your taste buds and warm your soul. Your family will rave about them, making mealtime feel special, even amidst the chaos of daily life.
Ingredients for Savory Irish Beef & Sweet Potato Mini Pies
Gathering the right ingredients is essential for creating these delightful little pies. Here’s what you’ll need:
- For the Rough Puff Pastry: This flaky crust needs all-purpose flour and cold butter for that perfect layer effect. Ice water is crucial to bring it all together without melting the butter too soon.
- For the Pie Dough: All-purpose flour and cold butter again, mixed with a bit of salt and cold water. This creates a solid base for our mini pies. Opt for grass-fed butter for a richer flavor.
- For the Beef Filling: Tender beef chuck is the star of our show. Good quality beef will make a difference. Onions and carrots add sweetness, while garlic infuses savory notes. Fresh herbs like thyme and parsley elevate the flavor profile, and a bay leaf adds aromatic depth. The unique kick comes from brewed dark coffee and bittersweet chocolate, combining beautifully with soy sauce, Worcestershire sauce, and steak sauce for complexity. Cornstarch helps thicken the stew, while peas add a pop of color and sweetness.
- For the Sweet Potato Layer: Sweet potatoes give a creamy fullness to contrast with the beef filling. Butter adds richness, while honey brings out the natural sweetness. A pinch of salt and black pepper season the mash just right.
All ingredients with exact measurements can be found at the bottom of the article, perfect for printing out as you prepare this scrumptious dish!
How to Make Savory Irish Beef & Sweet Potato Mini Pies
Now, let’s dive into making these savory mini pies! Follow these steps to create a delicious meal that’s sure to impress. With my tips, you’ll be a pie-making pro in no time!
Step 1: Prepare the Rough Puff Pastry
Start by mixing flour and salt in a large bowl. Then, add the cubed cold butter. I love using my pastry cutter to break the butter into the flour, forming small chunks. It’s like playing with dough! Gradually pour in the ice water, stirring until you get a shaggy mass. Shape it into a rectangle. Roll it out to about 7×18 inches. Then, fold the ends towards the center like a book, turn it 90 degrees, and roll it out again. Repeat this folding and rolling two more times. Wrap it in plastic wrap and pop it in the fridge for at least an hour.
Step 2: Make the Pie Dough
While your puff pastry chills, it’s time for the pie dough. Mix flour and salt in another large bowl. Use your pastry cutter to combine cold butter until coarse crumbs form. It’s like making a crumbly sandcastle! Gradually add cold water until the dough comes together. Shape it into a disc, wrap it up, and refrigerate it for at least an hour too.
Step 3: Cook the Beef Stew Filling
Now for the heart of the mini pies! Tie together the thyme, parsley, and bay leaf with kitchen twine for easy removal later. Season the beef cubes generously with salt and black pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches for about 8 minutes, getting a beautiful brown crust. Set it aside for now. In the same pot, add more oil, onions, diced carrots, and minced garlic. Sauté until fragrant and just browned. Return the beef to the pot, followed by 2½ cups of beef broth, coffee, bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Toss in your tied herbs and lower the heat. Cover and let it simmer for about 2½ hours. Stir occasionally to release those amazing aromas! Once it’s thickened after adding your cornstarch slurry, stir in the peas and season to taste. Let it cool completely.
Step 4: Make the Sweet Potato Mash
Bring a pot of salted water to boil for your sweet potatoes. Cook the cubed sweet potatoes until tender, about 15 minutes. Drain them like you mean business! Mash them until creamy, mixing in butter, honey, salt, and a bit of pepper. The sweet potatoes should be smooth and delicious, ready to balance out the savory beef filling.
Step 5: Assemble the Mini Pies
It’s assembly time! Preheat your oven to 400°F (200°C) and grease a muffin tin. Roll out the chilled pie dough to about ¼ inch thick. Cut out 4-inch rounds that will fit the muffin cups. Line each cup, leaving a little overhang. Use a fork to prick the bottoms, then line with foil and add pie weights. Bake for 15 minutes; remove the weights and foil, then bake for 5 more minutes. Brush the crusts with egg white and bake for another 2–3 minutes to seal. Let them cool completely before adding delicious fillings!
Step 6: Add the Puff Pastry Toppers
Roll out the chilled rough puff pastry until it’s ¼ inch thick. Cut out rounds to top each mini pie. Brush the edges of the bottom crust with egg white, then press the pastry lids on top to seal them. Mix the egg yolk with water and brush it over the tops. Perforate the tops with a small slit so steam can escape. This way, your mini pies won’t explode!
Step 7: Bake and Serve
Lower the oven to 375°F (190°C) and bake the mini pies for 20–25 minutes, or until puffed and golden brown. Keep an eye on them as they bake! When they’re ready, let them rest for 5–10 minutes. This makes them easier to handle and even more tantalizing to serve. Enjoy these savory bites that are perfect for any occasion!
Tips for Success
- Always chill your butter and dough. This keeps the pastry flakey and prevents melting.
- Use a sharp knife to cut pastry rounds for clean edges.
- Filling should be cool to prevent soggy bottoms.
- If time allows, let the assembled pies rest in the fridge before baking for better flavor.
- Brush the tops with egg wash for a beautiful golden finish.
Equipment Needed
- Large bowls for mixing—any mixing bowl works, even a large pot!
- Pastry cutter or forks to blend butter into the flour; a food processor is a great alternative.
- Rolling pin for flattening the dough—smooth wine bottles work too!
- Muffin tin for shaping the mini pies; a tart pan can work in a pinch.
- Whisk or fork for egg wash and blending ingredients.
Variations on Savory Irish Beef & Sweet Potato Mini Pies
- Vegetarian Option: Swap out the beef for hearty mushrooms or lentils. They provide a meaty texture while keeping the dish plant-based.
- Spicy Kick: Add diced jalapeños or red chili flakes to the beef filling for a heat that complements the savory notes.
- Cheesy Delight: Mix shredded cheese like cheddar or Gruyère into the sweet potato mash for extra creaminess and flavor.
- Herb Infusion: Experiment with different herbs such as rosemary or sage for a unique twist in the stew.
- Grain Swap: Use quinoa or farro instead of sweet potatoes for added texture and a nutty flavor.
Serving Suggestions for Savory Irish Beef & Sweet Potato Mini Pies
- Pair these mini pies with a fresh, colorful salad for a light contrast.
- Serve with a side of steamed green beans or sautéed spinach for a pop of color and nutrition.
- For drinks, consider a robust stout or a light red wine to complement the richness.
- Present the pies on a rustic wooden board for a charming, homey feel.
FAQs about Savory Irish Beef & Sweet Potato Mini Pies
Can I make these mini pies ahead of time? Absolutely! You can prepare these savory Irish Beef & Sweet Potato Mini Pies in advance. Just assemble them and refrigerate until ready to bake. If you plan to freeze them, ensure they’re fully cooled before wrapping them tightly.
What can I substitute for the beef in the filling? If you’re looking for a vegetarian option, mushrooms or lentils work well as substitutes for the beef. They’ll still give you a hearty texture while keeping these mini pies filled with flavor.
How do I store leftover mini pies? Store any leftover mini pies in an airtight container in the refrigerator. They can be enjoyed within a few days, and you can also reheate them in the oven for a few minutes to regain that lovely crispiness.
Can I use store-bought pastry instead of making my own? Yes! If time is short, using store-bought puff pastry can save you a lot of prep time. Just follow the package instructions for baking to ensure deliciousness!
What’s the best way to ensure my pastry stays flaky? Keep your butter and dough chilled! This is key to achieving those beautiful, flaky layers that make these Savory Irish Beef & Sweet Potato Mini Pies so irresistible.
Final Thoughts on Savory Irish Beef & Sweet Potato Mini Pies
Making Savory Irish Beef & Sweet Potato Mini Pies is like wrapping your family in a warm, delicious hug. The flaky pastry paired with the rich beef stew and the sweet potato mash creates a symphony of flavors in every bite. These mini pies are not just meals; they’re experiences best shared with loved ones, creating memories around the dinner table. Whether it’s a cozy weeknight or a gathering with friends, these pies bring joy, comfort, and a little taste of Ireland into your home. Trust me, your family will be begging for seconds!
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Savory Irish Beef & Sweet Potato Mini Pies
- Total Time: 6 hours
- Yield: 12 mini pies 1x
- Diet: Gluten Free
Description
Savory Irish Beef & Sweet Potato Mini Pies delightfully cradled in flaky pastry, combining rich beef stew and sweet potato mash in a tender crust.
Ingredients
- For the Rough Puff Pastry
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ cups cold butter, cubed
- ⅔ cup ice water
- For the Pie Dough
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- ¾ cup cold water
- For the Beef Filling
- 2¼ pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 carrots, peeled and diced
- 3 garlic cloves, minced
- 3 sprigs thyme
- 2 sprigs parsley
- 1 bay leaf
- 3 cups beef broth, divided
- ½ cup brewed dark coffee
- 1 ounce bittersweet chocolate, chopped
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons steak sauce
- ¼ cup cornstarch
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 cup green peas (fresh or frozen)
- 1 large egg, divided (white and yolk separated)
- For the Sweet Potato Layer
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons butter
- 2 tablespoons honey
- ½ teaspoon salt
- Black pepper, to taste
Instructions
- Prepare the Rough Puff Pastry: Combine flour and salt in a large bowl. Add butter cubes and cut them into the flour until small chunks remain. Gradually pour in cold water, stirring until dough forms a rough, shaggy mass. Shape into a rectangle, roll out to about 7×18 inches, and fold the ends toward the center like a book. Turn 90 degrees, roll again, fold, and repeat twice. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or overnight).
- Make the Pie Dough: Mix flour and salt in a large bowl. Add cold butter cubes and work them in with a pastry cutter until coarse crumbs form. Gradually add water until the dough comes together. Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Cook the Beef Stew Filling: Tie thyme, parsley, and bay leaf together with kitchen twine. Season beef generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned, about 8 minutes per batch. Remove and set aside. Add remaining oil, onion, carrots, and garlic. Sauté until fragrant and lightly browned. Return beef to the pot, add 2½ cups broth, coffee, chocolate, soy sauce, Worcestershire, and steak sauce. Drop in the tied herbs. Reduce heat to low, cover, and simmer for 2½ hours, stirring occasionally. Remove herbs and add cornstarch mixed with remaining ½ cup broth. Stir until thickened, about 5 minutes. Stir in peas, season to taste, and let cool completely.
- Make the Sweet Potato Mash: Boil sweet potato cubes in salted water until tender, about 15 minutes. Drain and mash. Stir in butter, honey, salt, and pepper until creamy. Set aside to cool.
- Assemble the Mini Pies: Preheat oven to 400°F (200°C) and grease a muffin tin. Roll pie dough to ¼ inch thick and cut out 4-inch rounds. Line each muffin cup, leaving a slight overhang. Prick the bottoms with a fork, line with foil, and add pie weights. Bake for 15 minutes, then remove weights and bake 5 minutes more. Brush crusts with egg white and bake 2–3 minutes to seal. Cool completely. Spoon a tablespoon of mashed sweet potato into each crust, then fill nearly to the top with beef stew.
- Add the Puff Pastry Toppers: Roll the rough puff pastry to ¼ inch thick. Cut out rounds to fit each mini pie. Brush the bottom crust edges with egg white and press the pastry lids on top to seal. Beat the egg yolk with 1 teaspoon water and brush over the tops. Cut a small slit in each for steam to escape.
- Bake and Serve: Reduce oven to 375°F (190°C). Bake pies for 20–25 minutes, or until puffed and golden. Let rest for 5–10 minutes before serving warm.
Notes
- Make sure to let the pastries cool completely after baking for better handling.
- These mini pies can be made ahead and frozen; just bake them from frozen.
- For a vegetarian version, substitute the beef with mushrooms or lentils.
- Prep Time: 3 hours
- Cook Time: 3 hours
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 mini pie
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
