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
Scale
- 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