Irish Beef Sweet Potato Pies
Flaky mini pies filled with rich Irish beef stew and creamy sweet potato mash, featuring tender crusts and savory fillings perfect for a hearty appetizer or snack.
Equipment
- 1 Dutch oven for simmering beef stew
- 1 muffin tin for baking mini pies
- 1 mixing bowls for dough and filling preparation
- 1 Rolling Pin for rolling dough
- 1 pot for boiling sweet potatoes
Ingredients
- 2 3/4 cups all-purpose flour rough puff pastry
- 1/2 teaspoon salt rough puff pastry
- 1 1/2 cups cold butter cubed (rough puff pastry)
- 2/3 cup ice water rough puff pastry
- 5 cups all-purpose flour pie dough
- 1 teaspoon salt pie dough
- 1 cup cold butter cubed (pie dough)
- 3/4 cup cold water pie dough
- 2 1/4 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
- 1/2 cup brewed dark coffee
- 1 ounce bittersweet chocolate chopped
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons steak sauce
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 cup green peas fresh or frozen
- 1 large egg separated (white and yolk)
- 2 large sweet potatoes peeled and cubed
- 3 tablespoons butter
- 2 tablespoons honey
- 1/2 teaspoon salt sweet potato layer
- Black pepper to taste (sweet potato layer)
Instructions
- Prepare rough puff pastry by combining flour and salt, cutting in cold butter until small chunks remain, then gradually adding ice water to form a shaggy dough.
- Shape dough into a rectangle, roll, and fold like a book, repeat rolling and folding twice more. Wrap and refrigerate for at least 1 hour.
- Make pie dough by mixing flour and salt, cutting in cold butter until coarse crumbs form, adding cold water gradually and forming a disc. Wrap and chill for at least 1 hour.
- Tie thyme, parsley, and bay leaf. Season beef cubes with salt and pepper.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, sear beef batches until browned, about 8 minutes each. Set aside.
- Add remaining olive oil to pot, sauté onion, carrots, and garlic until fragrant and lightly browned.
- Return beef to pot, add 2 1/2 cups beef broth, coffee, chocolate, soy sauce, Worcestershire sauce, steak sauce, and the tied herbs.
- Simmer covered on low heat for 2 1/2 hours, stirring occasionally. Remove herbs.
- Mix cornstarch with remaining 1/2 cup broth, stir into stew to thicken for 5 minutes. Stir in peas, adjust seasoning, and cool completely.
- Boil sweet potatoes in salted water until tender, drain and mash with butter, honey, salt, and pepper. Set aside to cool.
- Preheat oven to 400°F and grease muffin tin. Roll pie dough to 1/4-inch thickness, cut 4-inch rounds, and line muffin cups with overhang.
- Prick crust bottoms, line with foil and weights. Bake 15 minutes, remove weights, bake 5 more minutes.
- Brush crusts with egg white and bake 2 to 3 minutes to seal. Cool completely.
- Fill each crust with a tablespoon of sweet potato mash then beef stew almost to the top.
- Roll rough puff pastry to 1/4-inch thickness, cut rounds to fit mini pies. Brush crust edges with egg white, place lids on top, and seal.
- Brush tops with egg yolk mixed with water and cut small slits for steam.
- Reduce oven to 375°F and bake pies for 20 to 25 minutes until puffed and golden.
- Let pies rest 5 to 10 minutes before serving warm.
Notes
- Allow pastries to cool completely after baking for easier handling.
- Mini pies can be frozen and baked from frozen when needed.
- Substitute beef with mushrooms or lentils for a vegetarian option.