Savory Irish Beef, Sweet Potato Mini Pies
There’s nothing quite like the aroma of a bubbling, savory stew wafting through the kitchen, is there? The golden hue of sweet potatoes mashed to creamy perfection, nestled alongside tender, flavorful beef more than captures the heart of comfort food. When you pull these golden-brown Savory Irish Beef, Sweet Potato Mini Pies from the oven, it’s not just a meal; it’s a hug in pastry form. I remember my first time trying mini pies at a friend’s gathering. They were a hit, and I couldn’t resist snagging seconds—doesn’t every gathering need a bite-sized delight? As autumn approaches, these pies are perfect for cozy evenings and festive family gatherings.
Table of Contents
So, if you’re looking to fill your home with warmth, flavor, and joy, gather your ingredients and let’s turn that nostalgic feeling into something delicious. These mini pies promise to be a hit, whether for a special occasion or just a simple weeknight dinner. Get ready for a culinary adventure that will have your loved ones asking for the recipe!
Why You’ll Love This Recipe
- Simple & Quick: With hands-on time broken up over 3 hours, these pies are perfect for a weekend project that results in a comforting meal.
- Irresistible Flavor: The combination of rich beef stew and sweet potato mash creates a symphony of taste that’s both hearty and satisfying.
- Eye-Catching Appeal: These mini pies look adorable on any table and are a fantastic conversation starter.
- Flexible Serving: Enjoy them as an appetizer, party food, or a main dish.
- Diet-Friendly Options: With some adjustments, these can be made gluten-free or dairy-free.
Ingredients You’ll Need
For the Rough Puff Pastry
2¾ cups all-purpose flour: Provides the structure needed for a flaky pastry.
½ teaspoon salt: Enhances the flavor of the dough.
1½ cups cold butter, cubed: The secret to luscious layers.
⅔ cup ice water: Keeps the pastry cold for the best texture.
For the Pie Dough
5 cups all-purpose flour: Forms a tender crust.
1 teaspoon salt: Balances taste.
1 cup cold butter, cubed: Ensures flakiness and richness.
¾ cup cold water: Helps bind the dough without warming it.
For the Beef Filling
2¼ pounds beef chuck, cut into 1-inch cubes: Tender and flavorful.
3 tablespoons olive oil, divided: For cooking the beef and sautéing vegetables.
1 large onion, chopped: Adds sweetness and depth.
4 carrots, peeled and diced: A subtle sweetness complements the beef.
3 garlic cloves, minced: Brings aromatic warmth.
3 sprigs thyme, 2 sprigs parsley, 1 bay leaf: A fragrant and herbal blend.
3 cups beef broth, divided: Keeps the filling moist.
½ cup brewed dark coffee: Enhances the beef’s richness.
1 ounce bittersweet chocolate, chopped: Adds depth of flavor.
2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons steak sauce: These sauces bring umami goodness.
¼ cup cornstarch, 3 tablespoons all-purpose flour: Thicken the stew to the perfect consistency.
Salt and black pepper to taste: Essential for seasoning.
1 cup green peas (fresh or frozen): Adds color and texture.
1 large egg, divided: Helps seal the pie and gives a golden finish.
For the Sweet Potato Layer
2 large sweet potatoes, peeled and cubed: The creamy base for the sweet component.
3 tablespoons butter: Adds richness.
2 tablespoons honey: Instills natural sweetness.
½ teaspoon salt: Enhances the flavors.
Black pepper, to taste: A hint of spice.
How to Make Savory Irish Beef, Sweet Potato Mini Pies
Prepare the Rough Puff Pastry: In a large bowl, combine 2¾ cups flour with ½ teaspoon salt. Add 1½ cups cold, cubed butter and use a pastry cutter to incorporate until small chunks remain. Gradually pour in ⅔ cup ice water, stirring until the mixture forms a shaggy dough. Shape it into a rectangle, roll out to approximately 7×18 inches, fold like a book, turn, and repeat twice. Wrap tightly in plastic and refrigerate for at least one hour (or overnight) to chill.
Make the Pie Dough: Mix 5 cups flour with 1 teaspoon salt in a large bowl. Introduce 1 cup of cold, cubed butter, mixing until coarse crumbs appear—this assures a flaky crust. Gradually mix in ¾ cup cold water until the dough holds together. Shape it into a disc, wrap, and refrigerate for at least an hour until chilled.
Cook the Beef Stew Filling: Tie together the thyme, parsley, and bay leaf with kitchen twine. Generously season 2¼ pounds beef chuck with salt and pepper. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat and sear the beef in batches for about 8 minutes until browned. Remove and set aside. Add the remaining oil, then soften the chopped onion, diced carrots, and minced garlic, cooking until fragrant. Return the beef, and pour in 2½ cups beef broth, coffee, chocolate, soy sauce, Worcestershire, and steak sauce. Add the herb bundle, then reduce heat to low. Cover and simmer for 2½ hours, stirring occasionally. Once done, remove herbs, and stir in the cornstarch mixed with remaining ½ cup broth until thickened, about 5 minutes. Finally, mix in the peas, season to taste, and let cool.
Make the Sweet Potato Mash: Boil 2 large cubed sweet potatoes in salted water until fully tender, about 15 minutes. Drain and mash until creamy. Stir in 3 tablespoons of butter, 2 tablespoons honey, and season with salt and pepper to taste. Set aside, allowing it to cool before assembling.
Assemble the Mini Pies: Preheat the oven to 400°F (200°C) and grease a muffin tin. Roll out the pie dough to about ¼ inch thick and cut 4-inch rounds to fit in each muffin cup. Place the dough rounds in the cups, allowing a slight overhang. Prick the bottoms with a fork, cover with foil, and add pie weights. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes or until lightly golden. Brush the crusts with egg white and bake for another 2–3 minutes. Let cool completely.
Add the Puff Pastry Toppers: Roll the rough puff pastry to ¼ inch thick. Cut out rounds suitable for each mini pie. Brush the edges of each crust with egg white, pressing the pastry lids on top to seal. Beat the egg yolk with 1 teaspoon water and glaze the tops, donning a shiny finish. Don’t forget to cut a small slit in each lid to allow venting while baking!
Bake and Serve: Lower the oven to 375°F (190°C). Bake the mini pies for 20–25 minutes, or until puffy and golden. Allow them to rest for about 5–10 minutes before serving warm. Indulge and delight in every flaky bite!
Storing & Reheating
To store your delightful Savory Irish Beef, Sweet Potato Mini Pies, let them cool completely, then keep them at room temperature if planning to eat within 1 day. For longer storage, refrigerate in an airtight container for up to 3 days. If you want to keep them for even longer, freeze the pies wrapped tightly in plastic wrap for up to 3 months. To reheat, pop them in a preheated oven at 350°F (175°C) for about 15-20 minutes; this will help restore their flaky texture. Keep in mind that while the taste remains delightful, the crust may soften when stored.
Chef’s Helpful Tips
- Avoid overworking the pastry dough to keep it tender and flaky.
- Keep your ingredients chilled—especially the butter and water! It helps create those lovely layers.
- Make your sweet potato mash ahead of time for an easier assembly.
- Want a deeper flavor? Sear the beef until well-browned before adding the vegetables.
- Always let your filling cool before adding to the pie crusts to prevent sogginess.
Yes, these savory pies filled with comfort and flavor can truly elevate your dining experience. Even after savoring the original recipe, consider experimenting with different fillings or spices to suit your taste. They are not just a meal but an experience, and I can’t wait for you to share these pies with your loved ones.
Recipe FAQs
Can I use ground beef instead of beef chuck?
Absolutely! Ground beef can work, but keep in mind that the cooking time will be reduced. Just sauté it until browned and follow the remaining steps as directed to ensure everything is nicely combined and flavorful.
Can I prep these mini pies ahead of time?
Yes, making the filling and the pastry dough a day prior can be a real time-saver. Assemble the mini pies when you’re ready to bake. Just remember to store them in the fridge before baking.
How do I make these dairy-free?
Swap out regular butter for a dairy-free alternative and ensure that you’re using dairy-free chocolate in the filling. The flavor will still shine!
What can I serve with these pies?
These mini pies are perfect on their own, but they pair beautifully with a side salad or some roasted vegetables for a complete meal. Feel free to get creative with your sides!
More Desserts & Appetizers Recipes
- Classic coleslaw recipes
- Raspberry Oat Bars
- Jalapeño Popper Cheese Ball
- Honey Mustard Pretzel Pieces
- Strawberry Jelly Cheesecake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Savory Irish Beef, Sweet Potato Mini Pies
- Prep Time: 3 hours
- Cook Time: 2 hours 30 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 mini pies 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Description
These Savory Irish Beef, Sweet Potato Mini Pies are a comforting dish filled with rich beef, creamy sweet potatoes, and wrapped in flaky pastry—perfect for gatherings or cozy dinners.
Ingredients
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ cups cold butter, cubed
- ⅔ cup ice water
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- ¾ cup cold water
- 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
- 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 by mixing flour and salt, incorporating butter, and adding ice water to form a shaggy dough. Roll, fold, and chill.
- Make the Pie Dough by mixing flour and salt, adding butter, and incorporating water until a dough forms. Chill.
- Cook the Beef Stew by browning seasoned beef, then adding vegetables and liquids. Simmer until thickened and cooled.
- Make Sweet Potato Mash by boiling and mashing sweet potatoes, then mixing with butter, honey, salt, and pepper.
- Assemble mini pies by cutting out dough rounds, filling with beef stew and sweet potato, topping with puff pastry, and baking.
Notes
For extra flavor, consider searing the beef until browned before adding the other ingredients.
Keep ingredients cold for a flaky pastry; this is crucial for texture.
You can freeze these pies for up to 3 months—perfect for meal prep.
Nutrition
- Serving Size: 1 mini pie
- Calories: 450
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
