Savory Irish Beef & Sweet Potato Mini Pies

Prep Time: 45 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 30 minutes
Yield: 12 mini pies
Calories (per serving): 520

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

1) Prepare the Rough Puff Pastry

1. In a large bowl, combine the 2¾ cups flour and ½ teaspoon salt. Mix well so the salt is evenly distributed.
2. Add the cold cubed butter (1½ cups). Using a pastry cutter or your fingertips, cut the butter into the flour just until you have a shaggy mixture with small chunks still visible. Those butter pieces are what create the flaky layers later.
3. Pour in the ⅔ cup ice water gradually, stirring as you go. Stop once the dough forms a rough, shaggy mass that holds together when pressed. Avoid over-mixing.
4. Shape the dough into a rectangle. Roll it out to about 7×18 inches, then fold the ends toward the center like a book.
5. Rotate the dough 90 degrees, roll again, and fold again. Repeat this rolling-and-folding two more times to build layers.
6. Wrap tightly and refrigerate for at least 1 hour (or overnight) so the butter stays cold and the dough relaxes.

2) Make the Pie Dough

1. In a separate bowl, mix 5 cups flour with 1 teaspoon salt.
2. Add the 1 cup cold cubed butter and work it into the flour with a pastry cutter until the mixture looks like coarse crumbs.
3. Slowly add the ¾ cup cold water, mixing gently just until the dough comes together. If it starts to look smooth and overworked, stop and press it together instead of kneading.
4. Form the dough into a disc, wrap it, and refrigerate for at least 1 hour.

3) Cook the Beef Stew Filling

1. Tie the thyme, parsley, and bay leaf together with kitchen twine to make an easy-to-remove herb bundle.
2. Season the beef chuck generously with salt and black pepper.
3. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the beef in batches for about 8 minutes per batch, letting each piece brown deeply before turning. Don’t crowd the pot—browning builds flavor.
4. Remove the browned beef and set it aside.
5. Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and garlic, sautéing until fragrant and lightly browned.
6. Return the beef to the pot. Add 2½ cups of the beef broth, the brewed dark coffee, bittersweet chocolate, soy sauce, Worcestershire sauce, and steak sauce. Drop in the herb bundle.
7. Reduce heat to low, cover, and simmer for 2½ hours, stirring occasionally, until the beef is tender.
8. Remove the herb bundle. Mix cornstarch with the remaining ½ cup beef broth, then stir it into the pot. Cook about 5 minutes, stirring, until the filling thickens into a rich, glossy stew.
9. Stir in the green peas, adjust seasoning with salt and black pepper, then let the filling cool completely before assembling the pies.

4) Make the Sweet Potato Mash

1. Boil the sweet potatoes in salted water for about 15 minutes, until very tender.
2. Drain well, then mash until smooth.
3. Stir in the butter, honey, ½ teaspoon salt, and black pepper until creamy. Let cool to room temperature.

5) Assemble, Top, and Bake

1. Preheat the oven to 400°F (200°C) and grease a muffin tin.
2. Roll the chilled pie dough to ¼ inch thick. Cut 4-inch rounds and press them into the muffin cups, leaving a slight overhang.
3. Prick the bottoms with a fork. Line with foil, add pie weights, and bake 15 minutes. Remove weights and foil, then bake 5 minutes more.
4. Brush the crusts with egg white and bake 2–3 minutes to seal. Cool completely.
5. Spoon 1 tablespoon of sweet potato mash into each crust, then fill nearly to the top with the cooled beef stew.
6. Roll the rough puff pastry to ¼ inch thick and cut rounds to fit. Brush the crust edges with egg white, place the pastry lids on top, and press gently to seal.
7. Beat the egg yolk with 1 teaspoon water and brush the tops. Cut a small slit in each lid to vent steam.
8. Reduce oven temperature to 375°F (190°C) and bake 20–25 minutes, until puffed and golden. Rest 5–10 minutes before serving warm.