Savory Irish Beef & Sweet Potato Mini Pies Recipe
In conclusion, these Savory Irish Beef & Sweet Potato Mini Pies are not only delicious but also versatile and family-friendly. They invite creativity in the kitchen and create an atmosphere of joy and comfort when shared with loved ones.
Ingredients
Scale
- For the Rough Puff Pastry:
- 2¾ cupsall-purpose flour
- ½ teaspoonsalt
- 1½ cupscold butter, cubed
- ⅔ cupice water
- For the Pie Dough:
- 5 cupsall-purpose flour
- 1 teaspoonsalt
- 1 cupcold butter, cubed
- ¾ cupcold water
- For the Beef Filling:
- 2¼pounds beef chuck, cut into1-inch cubes
- 3 tablespoonsolive oil, divided
- 1large onion, chopped
- 4carrots, peeled and diced
- 3garlic cloves, minced
- 3sprigs thyme
- 2sprigs parsley
- 1bay leaf
- 3 cupsbeef broth, divided
- ½ cupbrewed dark coffee
- 1 ouncebittersweet chocolate, chopped
- 2 tablespoonssoy sauce
- 1 tablespoonWorcestershire sauce
- 2 tablespoonssteak sauce
- ¼ cupcornstarch
- 3 tablespoonsall-purpose flour
- Salt and black pepper to taste
- 1 cupgreen peas (fresh or frozen)
- 1large egg, divided (white and yolk separated)
- For the Sweet Potato Layer:
- 2large sweet potatoes, peeled and cubed
- 3 tablespoonsbutter
- 2 tablespoonshoney
- ½ teaspoonsalt
- Black pepper, to taste
Instructions
- Prepare the Rough Puff Pastry: To start, combine the flour and salt in a large bowl, ensuring even distribution. Next, add cubed cold butter and use a pastry cutter to mix until small chunks remain. Gradually pour in the ice water, stirring gently until a rough, shaggy dough forms. Shape this dough into a rectangle, roll it out to approximately 7×18 inches, and fold the ends toward the center like a book. Rotate the dough 90 degrees, roll it out again, and repeat the folding process twice more. Once your dough is prepared, wrap it tightly in plastic wrap and refrigerate for at least one hour (or overnight if you can wait!).
- Make the Pie Dough: Now, let’s move on to the pie dough. In a large bowl, mix together flour and salt. Add your cold butter cubes and work them in using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Shape this dough into a disc, wrap it well in plastic, and refrigerate for at least an hour.
- Cook the Beef Stew Filling: It’s time to prepare the filling. First, gather your herbs and tie the thyme, parsley, and bay leaf together with kitchen twine for easy removal later. Generously season your beef cubes with salt and black pepper. Heat two tablespoons of olive oil in a Dutch oven over medium-high heat and sear the beef in batches, cooking each batch for about eight minutes until browned. Once browned, remove the beef and set it aside. In the same pot, add the remaining tablespoon of oil along with the chopped onion, diced carrots, and minced garlic, sautéing until they become fragrant and lightly browned. Return the beef to the pot, then pour in 2½ cups of beef broth, brewed coffee, chopped bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Lower the heat, cover, and allow the mixture to simmer for about 2½ hours, stirring occasionally. After this time, remove the herbs and mix cornstarch with the remaining ½ cup of beef broth. Stir this mixture into the stew until thickened, which should take around five minutes. Finally, stir in the peas, season to taste, and allow the filling to cool completely.
- Make the Sweet Potato Mash: While your beef filling cools, it’s time to whip up the sweet potato layer. Boil the cubed sweet potatoes in salted water until they are tender, which should take about 15 minutes. Once softened, drain and mash the sweet potatoes. To the mashed sweet potatoes, add butter, honey, salt, and freshly ground black pepper, mixing until you achieve a creamy consistency. Set this aside to cool.
- Assemble the Mini Pies: Preheat your oven to 400°F (200°C) and grease your muffin tin. Roll out your pie dough to about ¼ inch thick and use a round cutter to make 4-inch rounds. Place each round into a muffin cup, leaving a slight overhang. Use a fork to prick the bottoms, then line with foil and add pie weights. Bake for 15 minutes, then remove weights and foil, baking for an additional 5 minutes. After this, brush the crusts with egg white and return to the oven for another 2–3 minutes to seal. Allow them to cool completely before filling. Spoon about a tablespoon of sweet potato mash into each crust followed by the beef stew filling until nearly full.
- Add the Puff Pastry Toppers: Roll out your rough puff pastry to about ¼ inch thick. Cut out rounds sized to fit each mini pie, then brush the edges of the bottom crusts with egg white. Gently press the pastry lids on top and seal them well. Whisk the egg yolk with 1 teaspoon of water and brush this mixture over the tops of the pies. Make small slits in the pastry to allow steam to escape during baking.
- Bake and Serve: Reduce the oven temperature to 375°F (190°C) and bake the pies for 20–25 minutes, or until they are puffed and golden brown. Once out of the oven, allow them to rest for about 5–10 minutes before serving them warm.
Notes
This recipe is perfect for meal prep! Assemble and freeze before baking. Just bake from frozen when ready.
Nutrition
- Calories: 380 kcal
- Protein: 22 g